Japanese · Dessert
Fruit Sando Protein Bowl
A Japanese fruit-sando-inspired dessert reimagined as a layered bowl, swapping the classic shokupan-and-whipped-cream build for a sieved cottage cheese and Greek yogurt cream boosted with whey protein isolate, layered with strawberries, kiwi and raspberries.
$1
15 minsPrep
0 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
142Calories
18.5gProtein
3.2gFat
14.7gCarbs
6.5gSugar
1.3gFiber
268mgSodium
12mgChol
1.9gSat Fat
200mgPotassium
138mgCalcium
0.3mgIron
0.5mcgVitamin B12
26.8mgVitamin C
0gPolyol
6gAllulose
0.5gAlcohol
Goes well with
Asahi Super Dry
local
Yuzu Ramune
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Press the drained cottage cheese through a fine sieve into a bowl until completely smooth with no lumps.
2
Whisk in the Greek yogurt, whey protein isolate, allulose and vanilla extract until the mixture is thick, glossy and fully combined, about 2 minutes.
3
Cover and chill the cream for at least 20 minutes so it firms up slightly and is easier to layer.
4
Divide half the protein cream between two serving bowls (180ml each).
5
Scatter half the sliced strawberries, kiwi and whole raspberries over the cream in each bowl.
6
Spoon over the remaining protein cream, then top with the rest of the fruit, arranging the slices cut-side up for colour.
7
Serve immediately chilled, or return to the fridge for up to 30 minutes before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz120g drained and pressed through sieve cottage cheese lowfat
- 2.1 oz60g greek yogurt
- 0.7 oz20g vanilla flavour, whisked in whey protein isolate
- 0.4 oz12g allulose
- 0.1 oz3g vanilla extract
- 1.6 oz45g hulled and sliced strawberry
- 0.9 oz25g peeled and sliced kiwi
- 0.5 oz15g whole raspberry
