By Leah Itsines

Raspberry Protein Mousse

Here's how to make your own!

 

INGREDIENTS:

  • 2 punnets (250g) fresh raspberries, pureed and strained (to remove seeds)
  • 2 egg whites (can sub for 1/4 cup aquafaba for vegan option)
  • 30g Yes Please Vanilla Cheesecake Plant Protein Powder
  • 1/4 cup Greek yoghurt (can sub for coconut yoghurt)
  • 1-2 tbsp maple syrup or sweetener (optional)
  • Pinch of salt

METHOD:

Prepare raspberries. Blend the fresh raspberries, then strain to remove seeds. Set the puree aside.


Whip egg whites: In a clean bowl, whip the egg whites using an electric mixer until stiff peaks form.

Combine base: In another bowl, mix the raspberry puree, Greek yoghurt, protein powder, salt and sweetener (if needed) until smooth.

Fold together: Gently fold the whipped egg whites into the raspberry mixture in 2-3 stages. Be careful not to over mix, as you want to keep the airiness.


Set the mousse. Pour the mixture into serving cups or glasses. Let it set in the fridge for at least 2-3 hours before serving.

ENJOY!