HPLC Mango-Peach Protein Jello: 103g protein
This recipe makes a stunning three-layered gelatin dessert. Best of all: it has zero carbs. Zero. ZERO. How does this work? How does it taste good (which it does?) Read on.
EQUIPMENT: You’ll need a 9x9x2″ Pyrex pan, a wire whisk, and a measuring cup for the water. If you can stir fast enough with a regular fork, you can use that instead of a whisk. I won’t be mad.
3 scoops (93g) Isopure Mango Peach protein powder
4 envelopes (28g) Knox Gelatine unflavored gelatin powder
8 tsp natural sweetener (stevia) – adjust to taste
1. Pour 3 cups (24oz) of cold water into the Pyrex pan and throw it in your microwave until it’s almost boiling. This takes me 8 minutes in my 1300W microwave. Adjust as necessary or just heat a small pot of boiling water on the stove if you prefer.
2. While this is heating, mix the 4 packets of gelatin powder, 10 sweetener packets, and the 3 scoops of Isopure in a bowl, along with 1 cup of COLD water. Whisk the crap out of it. You want it to all be dissolved, with no chunks. Whisk or fork it until the chunks are gone. Two minutes will probably do it.
3. CAREFULLY take your hot pan of water out of the microwave and dump the cold gelatin bowl solution into the water. Mix it GENTLY with the whisk, but don’t stir it up too much or you’ll disturb the layers that naturally form.
4. Let the hot pan sit out at room temperature for 30 or more minutes, then stick it in the fridge for a couple of hours. Try not to slosh it around or the layers won’t look as nice.
Nutrition information (the whole pan): 427 calories, 103g protein, 0g carbohydrates, 1.5g fat.
If you cut it up into 6 servings, each one will have 71 cals, 17g protein, 0g carbs, 0.25g fat.
Bonus: If you have one of those inexpensive “gummy candy makers”, you can stop at step 3 and dump the gelatin mix into your candy maker to make protein gummy-bears.