In a nod to my childhood, and to vary how I have my protein, I decided to combine my favourite Total Greek Yoghurt 0% with sugar-free jelly to try to recreate something my Mum used to make with jelly and evaporated milk. I’ve seen it referred to as jelly milk and jelly whip too, but I’m calling my creation Protein Mousse 🙂
It turns out not only to work, but to taste awesome, and have a great texture too 🙂 Not only that, but there is loads of protein, no fat, and only a few carbs so perfect for boosting protein macros without impacting others too much.
It’s great as a sweet tasting treat, but also has satiating protein from the greek yoghurt. I often have it as an evening snack as then it gives my body fuel for overnight when it’s hopefully repairing muscles while I sleep.
Simple to make, as it requires just yoghurt, jelly, hot water, and a whisk! The finished product has a light fluffy texture if it has been aerated enough, and is really light. The image above shows (clockwise, starting top left) the setup before I make a batch, Felix having a snack, the bowls of mixture before going into the fridge to set, and then the finished product about to be consumed.
Felix also likes it when I make Protein Mousse as he gets to lick out the empty pots of Total, which he is completely addicted to. Don’t worry, he doesn’t get that much. I am aware of cats and lactose issues, and he’s had no problems since he decided he liked it. This is cat who likes cinnamon…?! His sisters are not bothered though; which he loves as he doesn’t have to share 🙂
- One pot of Fage Total Greek Yoghurt - I use 0%
- One sachet of sugar free jelly crystals
- Dissolve the jelly crystals in about 150ml of hot water.
- Whisk to get a bit of a froth.
- Add a chilled pot of yoghurt to the unset jelly. No need to wait for it to get cold.
- Whisk until combined (don't worry if it looks like it is splitting - it does come together) and aerated.
- Put in fridge until set.
You can also mix in a few pieces fruit as you pour into a bowl before it sets. I've only tried raspberries which works well. Beware of things that stop jelly setting like pineapple though.
I tend to make a few portions at a time. They keep fine in the fridge for a few days.