High Protein Strawberry Mousse Cake

Base

• 30g Bulk Nutrients WPC in Vanilla
• 150g oats
• 20g coconut oil
• 50ml sugar-free maple syrup
• 1tsp vanilla extract

Filling

• 80g Bulk Nutrients Thermowhey in Strawberry
• 500g low-fat creamed cottage cheese
• 300g non-fat plain Greek yoghurt
• 1tsp vanilla extract
• 2x 7g sachets sugar-free strawberry jelly crystals

1. Step 1: Blitz the base ingredients in the food processor until combined. Press firmly into a lined round springform cake tin.
2. Step 2: Clean your food processor, then process all filling ingredients except for the jelly crystals. Set aside.
3. Step 3: Pour the jelly crystals into a small bowl and add cold water until just covered. Mix with a fork until a paste forms. Sit for 1 minute, then microwave for around 20 seconds and stir again until dissolved.
4. Step 4: Add the jelly liquid into the filling mixture and process again until combined. Pour over the base and refrigerate for a few hours until set. Cut into 8.

Caroline Fitzgerald

Caroline is a Mum of three and loves making healthy, high protein snacks. If you're after a decadent treat with (very) decent macros, she’s your lady!