Dessert Options
Kesar Badam Protein Kulfi
Saffron-almond kulfi made from reduced milk, whey, and dates, frozen in moulds. Summer nostalgia at 14 g of protein a stick.
160
kcal
14g
protein
18g
carbs
4g
fat
Per serving · makes 4 · 20 minutes
Ingredients
- •500 ml toned milk
- •2 scoops (60 g) vanilla or unflavoured whey
- •4 soft dates, blended, or 2 tbsp honey
- •Generous pinch of saffron; 1/4 tsp cardamom
- •10 almonds, chopped
Method
- 1.Simmer the milk with saffron and cardamom until reduced by a third. Cool it fully.
- 2.Blend the cooled milk with the whey and dates until smooth. Stir in the almonds.
- 3.Pour into kulfi moulds or small cups and freeze 6 hours.
- 4.Run the mould under tap water for 5 seconds to release.
Coach’s note
The whey must go into COOLED milk; blending it into hot milk makes it grainy. Reduce, cool, then blend.
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