Japanese · Dessert
High-Protein Red Bean Confection Bites
A reworked take on Japanese bean-paste sponge roll confections, swapping the sponge and sweetened red bean paste for a dense cottage-cheese and whey protein base folded with whisked egg white, finished with cocoa and a touch of date sweetness for that familiar anko-like depth.
$1
20 minsPrep
2 minsCook
202 minsTotal
MediumLevel
Nutrition per serving
112Calories
14.7gProtein
1.5gFat
15.6gCarbs
7.9gSugar
1.6gFiber
310mgSodium
7mgChol
0.9gSat Fat
172mgPotassium
84mgCalcium
0.5mgIron
0.3mcgVitamin B12
0mgVitamin C
0gPolyol
5gAllulose
0.3gAlcohol
Goes well with
Japanese Lager Beer
local
Matcha
international
gluten-free
sweet-spot
Instructions
1
Bloom the gelatin in 10g cold water for 5 minutes until absorbed.
2
Puree the cottage cheese in a blender or with a stick blender until completely smooth and free of curds.
3
Whisk the pureed cottage cheese with whey protein isolate, cocoa powder, allulose, salt and vanilla extract until a thick, even paste forms.
4
Melt the bloomed gelatin gently (10-15 seconds in a microwave or over a double boiler) until liquid, then stir through the chopped dates and fold into the cottage cheese mixture.
5
In a separate bowl, whisk the egg white to soft peaks, then fold gently into the mixture in two additions to keep it light.
6
Line a 10x10cm tin with cling film and spread the mixture in evenly, smoothing the top with a spatula.
7
Chill for at least 3 hours, or until firm enough to cut cleanly.
8
Turn out onto a board, trim the edges, and cut into 2 equal pieces.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.2 oz90g pureed smooth cottage cheese lowfat
- 0.6 oz16g unflavored or vanilla, sifted whey protein isolate
- 0.6 oz18g pitted and finely chopped date
- 0.2 oz5g sifted cocoa powder
- 5/85/8 egg whites, whisked to soft peaks (20g)
- 0.1 oz2g bloomed in 10g water gelatin
- 0.1 oz2g vanilla extract
- 0.4 oz10g allulose
- 0 oz0.5g salt
