4 August, 2017
Passionfruit Protein Butter
Passionfruit Protein Butter
Makes: 10 x 25g portions
Ingredients:
- 170g Passionfruit pulp
- 1 tablespoon water
- 2 eggs
- 2 scoops (60g) pure protein powder
- 3 tablespoons xylitol*
- 2 tablespoons coconut oil, melted
*xylitol can be substituted with any low calorie artificial or natural sweetener of your choice
Method:
- Place the water, eggs, protein powder and xylitol is a blender and process until smooth
- Pour the egg mixture into a small heavy based sauce and add in the Passionfruit and mix until well combined
- Turn the heat on and over a medium low heat, whisk for 1-2 minutes
- Add the coconut oil and continually whisk for 5-10 minutes until thickened
- Transfer to air tight container to cool completely, the Passionfruit Protein Butter will continue to thicken as it cools.
Nutritional Value per portion (25g):
- Calories: 77
- Total fats: 3.7g
- Total Carbohydrates: 4.3g
- Sugars: 2g
- Protein: 6.9g
Recipe Notes:
- Store in an air tight container in the fridge for a maximum of 7 days
- This recipe is freezer friendly but is best fresh
- To have a thinner final product add 1 tablespoon of water
- 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.