Chocolate Protein Panna Cotta

Makes: 6

Ingredients:

1 & 1/2 teaspoons powdered gelatine
1/2 cup boiling water
170ml Chobani natural yoghurt
1 scoop (30g) chocolate protein powder
1 tablespoon cacao
1 teaspoon of stevia (or any low calorie sweetener of your choice)

Method:

Place the gelatine in a small heat proof mixing bowl with the boiling water and whisk with a fork until well combined
In a large mixing bowl add the yoghurt, protein powder, cacao and stevia and whisk until well combined and smooth
Gradually pour in the gelatine mixture continually whisking until well combined and smooth with no lumps
Pour the mixture gently between 6 invisibly ramekins or silicon muffin cups
Place in the fridge for a minimum of 4 hours but preferably overnight to set
To plate the Panna Cotta place the ramekin of silicon muffin cup into a bowl or plate of boiling water for a few seconds to loosen on the outside
Turn the Panna Cotta on to your serving plate and enjoy

Nutritional Value per Panna Cotta:

Calories: 36
Total fats: 0.2g
Total carbohydrates: 1.6g
Sugars: 0.7g
Protein: 7.6g

Recipe Notes:

Store in the ramekin and/or silicon muffin cup in the fridge for up to 5 days, turn out as you wish to serve.
This recipe is not freezer friendly
Add more stevia (or low calorie sweetener of your choice) to suit your flavour preferences
Picture shown has the Panna Cotta served with shaved dark chocolate and some marscapone
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.