I made this high protein spread to top my Vanilla Protein Panna Cotta. As I said in my last post for Lemon Curd Protein Spread, you can also use it as a filling for tarts, a high protein spread for some Protein Pancakes, use it in a layer cake, or just spread it on top of some toast with light cream cheese or ricotta. Yum!
(ps: when I made it, I hadn’t discovered erythritol yet, so I used coconut palm sugar which is quite dark. Your protein spread should turn out a much prettier bright pink than mine!)
- juice of 1 lemon
- 2 cups raspberries (fresh or thawed from frozen)
- ½ cup erythritol
- 3 packets stevia powder
- 3 Tbsp coconut oil (or you can just use butter)
- 2 eggs
- 3 Tbsp plain unflavored whey protein isolate
- (1/8 cup water – depending what thickness you want. I didn’t use any as I wanted a firmer texture, so if you’re going to use it for tarts or to scoop onto panna cottas, don’t use water. If you want a more spreadable or pourable texture add ⅛ cup)
- Use a citrus juicer to extract the juice.
- Throw everything except the oil into a magic bullet (in 2 batches) or blender until smooth. You may want to strain it after if you want a smoother texture without seeds, but it’s not vital.
- Mix in the oil (you may need to melt it a bit in the microwave first).
- Pour everything into a pot and heat on low, whisking constantly, until it thickens – about 10 minutes.
- Let it sit out until it’s room temperature, and then cover and refrigerate. It will thicken a bit more as it cools.
- Presto, you’ve got a delicious high protein spread that’ll last you for weeks in the fridge. Yay!
(per 2 Tbsp protein spread)
57 calories 14 mg sodium
3.5 g protein 12 mg potassium
3.6 g carbs 1% vitamin A
3.3 g fat 4% vitamin C
1 g fiber 3% calcium
1.6 g sugar 2% iron