A Protein-Packed Easter Favourite

For the shell:

• 100g Dark Organic Chocolate – melted

For the white:

• 70g lite cream cheese
• 20g cashews – soaked and drained
• 20g lite smooth ricotta
• 1/2 teaspoon vanilla essence
• 20g Bulk Nutrients WPI or WPC in Vanilla
• 1/2 teaspoon of zero/low-calorie sweetener

For the yolk:

• 30g mango
• 10g apricot
• 1/2 teaspoon vanilla essence
• 1/4 teaspoon of zero/low-calorie sweetener

To make the shell:

1. Melt chocolate and pour into two egg cases. Move the cases around to ensure the chocolate coats all areas. Place in the fridge to set. Once set, carefully remove from cases and set aside.

To make the white:

1. Place all ingredients in a food processor and blend until smooth and creamy. Spoon the mixture into chocolate cases. Place in the fridge to set for approximately 30 minutes.
2. Remove from the fridge. Use a hot teaspoon to scoop out a yolk size circle from the white.

To make the yolk:

1. Place all ingredients in a food processor and puree. Spoon into yolk hole. Place in the fridge until ready to eat!