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In summer, desserts tend to be light and fruity, but sometimes we crave something truly sweet that takes us back to the taste of childhood, when ice cream and treats were really… mmm, tempting. If you're following a keto diet, or care more about protein than carbs in your menu, this can be tricky. But if we add hydrolyzed collagen to our recipes, we get all the benefits of protein without a hint of taste or smell, since it dissolves completely.
Here are a few recipes for delicious desserts that will cool you down and energize you, without making you feel guilty for overindulging.
Blueberry and Lemon Ice Cream
Ingredients for two servings:
½ cup blueberries
½ cup full-fat coconut milk
Juice of one lemon
3 ice cubes
2 scoops RealFood Hydrolyzed Collagen
½ Avocado
Put the blueberries, coconut milk, lemon juice, ice, collagen, and avocado in a blender and blend until creamy. Serve garnished with a few blueberries.
Frozen Popsicles
Ingredients for 4 popsicles:
2 cups frozen mixed berries
1 cup filtered water
2 scoops RealFood Hydrolyzed Collagen
2-4 drops or teaspoons stevia
Blend in a blender and pour into popsicle molds. Leave them in the freezer for at least 3 hours, or ideally overnight.
No-Bake Chocolate Dessert
Ingredients:
½ cup tahini
2 tablespoons Coconut oil
2-3 tablespoons Coconut sugar or stevia, fruit sweetener
1 tablespoon Vanilla extract
3 scoops RealFood Hydrolyzed Collagen
1/3 cup Coconut flour
3 tablespoons Protein chocolate chips
For the topping:
½ cup Chocolate chips
3 tablespoons Tahini
Sea salt
Method:
Mix the tahini, coconut oil, sugar or sweetener, and vanilla and blend until smooth. Add the collagen and coconut flour and stir. Add the chopped chocolate or chips and shape the final dough. Place it in a tray and put it in the freezer for 15 minutes.
For the topping: Melt the chocolate chips over low heat, stirring constantly. Once fully melted, remove from the heat and add the tahini. Let cool for 5 minutes. Take the dough out of the freezer and pour the topping over it. Use a spatula to spread it evenly across the surface. Sprinkle with salt.
Return to the freezer for another 20 minutes. Then cut the dough into squares – makes about 12 pieces. Store in the fridge or freezer.
Chia Pudding
Ingredients for 2 bowls:
1 cup almond or coconut milk – full-fat works too
¼ cup chia seeds
½ tablespoon Matcha powder
Liquid stevia
Coconut flakes
A handful of mixed berries
Method:
Mix the almond/coconut milk, chia seeds, and matcha, stirring until smooth. Add the liquid stevia drop by drop, to taste. Transfer to a container with a lid and let sit for at least an hour, until the chia seeds soften and swell. If possible, refrigerate overnight.
Divide the pudding into bowls and garnish with unsweetened coconut flakes and mixed berries.
