An easy and beautiful Chocolate Raspberry Protein Trifle with protein brownies, a Greek yogurt ‘custard’ and fresh raspberries. This healthy raspberry brownie trifle is sugar free, gluten free and Vegan too!
Ingredients
Protein Brownie:
¼cupUnsweetened Cocoa Powder, or Cacao Powder, 20g
¼cupWhey-Caesin Chocolate Protein Powder, 22g
2TbspZero Calorie 1:1 Sugar Replacement, 24g
¼cup1:1 Gluten Free Baking Flour, 30g, see post for subs
¼tspBaking Soda
½cupNon-fat Greek Yogurt, 112g
¼cupUnsweetened Almond Milk, 60ml
1½TbspAlmond Butter, 24g, see post for subs
Protein Custard:
1½cupsNon-fat Greek Yogurt, 336g
1½cupsWhey-Caesin Vanilla Protein Powder, 45g
1TbspUnsweetened Almond Milk
Berries:
1cupFresh Raspberries, 124g, or other
Instructions
Preheat oven to 350°F and line an 8” x 8” brownie pan or baking dish with parchment paper.
In a bowl, whisk cocoa powder, chocolate protein powders, zero calorie sugar replacement, flour and baking soda.
In a large bowl, whisk together Greek yogurt and almond milk.
Add dry mix to wet, and gently fold until just combined.DO NOT OVER-MIX or protein powder will make the brownie dense.
Add in almond butter and fold.Batter should be thick.
Transfer batter into pan and smoothen with a spatula or back of spoon (layer will be thin).
Bake for 10-11 minutes; Toothpick inserted into the center should come out dry.Remove from oven and let cool completely.
Cut into 1” cubes (7 cuts along both lengths).
Custard + Assmble:
In a bowl, mix Greek yogurt, protein powder and milk until smooth.
Assemble (4) trifles with brownie cubes on bottom, Greek yogurt mixture, then raspberries, and repeat.
Notes
Nutrition details are calculated using products recommended below.
See post for alternate ingredients, tips and storage options.