Strawberries and Cream Protein Tartlets
Makes 6 tartlets.
Servings: 6
Calories: 184kcal
Ingredients
Crust:
- ⅓ cup almond butter 80g
- ⅓ cup filtered water
- ½ cup natural vanilla rice protein powder 56g
Filling:
- ¾ cup natural vanilla whey protein powder 69g
- ¼ cup filtered water
- 1 cup sliced strawberries 166g
Instructions
- Preheat oven to 325F (163C).
- Start to make the crust by mixing the almond butter and water.
- Add vanilla rice protein powder and mix well. If the batter is too sticky (sticks to your fingers), add a little more protein powder.
- Divide mix into 6 parts, and press each into a large silicone muffin cup. Be sure to press the crust in so that the sides come up higher than the middle.
- Bake at 325F (163C) for about 8 minutes, or until firm to the touch.
- Let crusts cool slightly while you mix the whey protein powder and water.
- Remove crusts from the silicone cups, and fill with whey cream.
- Top with sliced strawberries, and enjoy!
- Store in the refrigerator.
Notes
A note about substitutions: You might try using pea protein (or another vegan protein) to replace the rice protein powder. Whey would not work well in the crust. Also, you might try using casein instead of whey for the cream.
Almond butter can be made by processing almonds in a food processor.
Almond butter can be made by processing almonds in a food processor.
Nutrition
Serving: 1g | Calories: 184kcal | Carbohydrates: 8g | Protein: 19g | Fat: 8g | Fiber: 2g | Sugar: 3g