High-Protein Cornetto Pie
Makes: 8Calories: 214Difficulty Level: ModeratePreparation time: 20 minutesCook time: 5 minutesTotal time: 25 minutes
Ingredients
Base:
- 30g WPC/WPI in Cookies & Cream
- 125g oats
- 10g cocoa
- 45ml sugar-free maple syrup
- 20g coconut oil
Filling:
- 60g WPC/WPI in Cookies & Cream
- 600ml unsweetened almond milk
- 60g custard powder (or cornstarch)
- 30g sweetener
- 10g gelatine powder
- 1tsp vanilla
Top:
- 200g blackberries or boysenberries (thaw if using frozen)
- 28g waffle cones, broken into pieces
- 25g milk chocolate, melted
Instructions
- Step 1: Food process the base ingredients until combined, then press into a round springform pie or cake tin.
- Step 2: Put the gelatine into a small bowl and add just enough cold water to cover. Stir with a fork to dissolve, then microwave for around 20 seconds to melt. Allow to cool slightly.
- Step 3: Put the filling ingredients and melted gelatine into a medium saucepan. Whisk together until combined, then continue to whisk over medium heat until thick, smooth and glossy.
- Step 4: Pour the filling into the pie tin. Top with berries and waffle cone pieces, and drizzle with melted chocolate.
- Step 5: Refrigerate for a few hours until set and cut into 8 to serve.
Nutrition
| CORNETTO PIE NUTRITION PANEL | |
|---|---|
| Avg Qty Per Serving (per serve when cut into 8) | |
| Energy (kj) | 895 |
| Protein (g) | 13.3 |
| Fat (g) | 6.9 |
| Carbohydrates (g) | 24.7 |
Caroline Fitzgerald, aka @she_snacks, is a qualified nutrition coach, personal trainer, teacher, mum - and amazing snack creator!
If you're after a tasty treat that's macro friendly and easy to make - she's your go-to girl.
More about Caroline Fitzgerald
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