NUTRITION

SERVINGS

INGREDIENTS

1.5 cups non-fat Greek yogurt

1 scoop collagen peptides

1 tsp unflavored gelatin

0.5 cup unsweetened almond milk

1 tbsp maple syrup

1 tsp vanilla bean paste

1 oz raw walnuts

0.5 cup fresh raspberries

0.13 tsp sea salt

PREPARATION

• 1

  In a small saucepan, sprinkle the unflavored gelatin over the unsweetened almond milk and let it sit for 5 minutes to bloom.

• 2

  Place the saucepan over low heat and whisk constantly until the gelatin has completely dissolved, ensuring the liquid does not reach a boil.

• 3

  Remove the saucepan from the heat and stir in the maple syrup, vanilla bean paste, and sea salt until well combined.

• 4

  In a medium mixing bowl, whisk together the non-fat Greek yogurt and collagen peptides until the mixture is smooth and free of lumps.

• 5

  Slowly pour the warm milk mixture into the yogurt, whisking continuously until the base is silky and uniform.

• 6

  Pour the mixture into a large bowl or individual jars and refrigerate for at least 4 hours, or until the panna cotta is firmly set.

• 7

  Once set, top with the raw walnuts and fresh raspberries before serving as a high-protein meal.