5 May, 2017
BLT Cup
BLT Cup
Makes: 2
Ingredients:
- 80g streaky bacon (3 pieces)
- 1/2 cup shredded lettuce
- 1 tomato, diced
- 4 cherry bocconcini, chopped
- 1/3 cup Chobani yoghurt
- 1/2 scoop (15g) pure protein powder
- 1/2 teaspoon Dijon mustard
Method:
- Preheat oven to 180 degrees
- Line the inside of 2 muffin cup with a piece of bacon in each
- Cut the remaining bacon piece in half and line the base with the 1/2 bacon piece
- Fill both muffin cups with an alfoil ball and bake for 15-20 minutes
- Remove the ball and cook for a further 5 minutes
- Take the bacon cups out of the oven and replace the alfoil ball to help the cup retain its shape to cool while you prepare the filling
- Place the yoghurt, protein powder and mustard in a bullet blender and process until well combine, you may need to add a small splash of water to fully process
- Place the prepared lettuce, tomato and bocconcini in a small mixing bowl and pour the dressing over the top mixing well so the salad is fully coated
- When you are ready to serve remove the alfoil ball and split the salad mixture between the two lettuce cups
Nutritional Value per BLT Cup:
- Calories: 203
- Total fat: 11.5g
- Total carbohydrates: 4.3g
- Protein: 19g
Recipe Notes:
- Best served fresh
- Bacon cup can be stored in an airtight container for up to 4 days, do not fill until ready to serve
- Alternatively bake the oven for 15 minutes roughly chop and stir through the salad for a BLT chop salad
- This recipe is not freezer friendly
- Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
- You can buy online from www.proteinsuppliesaustralia.com.au
- Use the Discount code psafriendsofhollys at checkout to get a 10% discount
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.