VITA Passion Fruit Protein Panna Cotta
A silky no-bake panna cotta ring bursting with fresh passion fruit, Greek yogurt, and cottage cheese. 18 g of protein per serving, no white sugar, no baking required.
Protein
18g
Calories
140 kcal
Prep Time
15 min + 6–8h chill
Servings
8
Ingredients
- •Pulp from 6 fresh passion fruits
- •¾ cup (180 g) unsweetened passion fruit purée
- •500 g non-fat high-protein Greek yogurt
- •250 g low-fat cottage cheese (1–2%)
- •50 g sugar-free vanilla whey protein isolate
- •15 g unflavored gelatin powder
- •½ cup (120 ml) boiling water
- •¼ cup (60 ml) unsweetened soy milk
- •1 tsp vanilla extract
- •Allulose, Monk Fruit, or Stevia, to taste
- •Pulp from 2 fresh passion fruits, for topping
Instructions
- 1Add the gelatin powder to the boiling water and stir thoroughly until completely dissolved. Set aside to cool until lukewarm.
- 2Add the Greek yogurt, cottage cheese, passion fruit purée, vanilla protein powder, soy milk, vanilla extract, and sweetener to a blender. Blend until completely smooth and creamy.
- 3Add the pulp from 6 passion fruits and pulse briefly to combine. Avoid over-blending if you want to keep some of the seeds intact.
- 4With the blender running on low speed, slowly pour in the lukewarm gelatin mixture. Blend briefly, just until evenly incorporated.
- 5Pour the mixture into a 20–22 cm (8–9 inch) silicone Bundt mold and smooth the surface.
- 6Refrigerate for 6–8 hours, preferably overnight, until completely firm and set.
- 7Carefully unmold onto a serving plate. Spoon the pulp from 2 fresh passion fruits over the top just before serving.
VITA Tips
- ✦50 g of whey protein isolate increases protein while maintaining a smooth, creamy texture. Avoid adding substantially more — too much protein powder makes the panna cotta dense or powdery.
- ✦Make sure the gelatin is lukewarm (not hot) before adding it to the blended mixture, or it can set unevenly.
- ✦Keep refrigerated in an airtight container for up to 3 days. Serve chilled.