26 November, 2017
Lemon Panna Cotta
Lemon Panna Cotta
Makes: 6
Ingredients:
- 1 satchel of diet lemon jelly
- 1 cup boiling water
- 170g natural high protein yoghurt
- 80ml milk
- 2 scoops (60g) vanilla protein powder
Method:
- Place the jelly crystals in a heat proof bowl and add the boiling water mixing until well combined and all jelly crystals have dissolved, set aside to cool slightly(approximately 5 minutes)
- Add the yoghurt, milk and protein powder into a blender and process until foamy and well combined
- Pour the milky mixture into the jelly crystals and mix until well combined
- Place a silicon muffin tray on a secure base or baking tray and pour the Panna Cotta mixture evenly between 6 muffin holes
- Place in the fridge to set for a minimum of 4 hours but preferably overnight
- To serve, gently turn the Panna Cotta out directly onto your serving plate, you will not be able to move the Panna Cotta once it has been removed from the mould.
Nutritional Value per portion:
- Calories: 60
- Total fat: 0.3g
- Total carbohydrates: 1.7g
- Sugars: 1.1g
- Protein: 11.8g
Recipe Notes:
- Store in the silicon muffin tray in the fridge covered with plastic wrap until you are ready to served for a maximum of 5 days
- This recipe is not suitable for the freezer
- 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.