Post by Lisa on Mar 22, 2006 18:35:54 GMT 7
175grams (3/4 cup) dark carob or low-fat chocolate
2 tbspns almond essence
¼ cup Olivia margarine
¼ cup icing sugar
¼ ground almonds
2 serve's (60g) 100% whey protein powder, chocolate
¼ cup ground coconut
Directions
Melt the dark chocolate with the essence in a bowl set over a pan of hot/boiling water, stirring until well combined. Add the Olivia and stir until it has melted. Stir in the icing sugar and ground almonds. Set aside to cool off to luke warm and then stir in the protein powder and mix well. Set aside until cools off completely and firm enough so you can roll into aprox. 24 balls. Place the coconut in a saucer and roll each truffle ball in coconut so it covers completely. Place in paper cases and leave to chill.
Per Serve: Protein: 3grams Carbohydrates: 8.5grams Fats: 5grams Calories: 91. Serves 24 balls.
2 tbspns almond essence
¼ cup Olivia margarine
¼ cup icing sugar
¼ ground almonds
2 serve's (60g) 100% whey protein powder, chocolate
¼ cup ground coconut
Directions
Melt the dark chocolate with the essence in a bowl set over a pan of hot/boiling water, stirring until well combined. Add the Olivia and stir until it has melted. Stir in the icing sugar and ground almonds. Set aside to cool off to luke warm and then stir in the protein powder and mix well. Set aside until cools off completely and firm enough so you can roll into aprox. 24 balls. Place the coconut in a saucer and roll each truffle ball in coconut so it covers completely. Place in paper cases and leave to chill.
Per Serve: Protein: 3grams Carbohydrates: 8.5grams Fats: 5grams Calories: 91. Serves 24 balls.