Emily Wilcock
Writer and expert2 年 之前
一起動手做戶外野餐適合的小點心吧！隨著夏天的腳步漸漸逼近，沒有清爽的乳清蛋白食譜我們就活不下去！你可能會覺得這聽起來也太誇張了，但等到炎炎酷暑，你也開始尋覓完美的高蛋白點心時，你就懂我們的絕望了。
https://youtu.be/2263lQeeKmI
沒有其他點心比得上果凍了！果凍會帶我們回到童年，滿足愛吃甜食的你，而且你不需要在廚房待上好一陣子。唯一的缺點就是等待冷卻凝固的那段時間，告訴你，那段時間不論是現在或過去都一樣漫長。每一份所需材料
- 1 匙透明分離乳清蛋白粉
- 水 300 毫升
- 12 克吉利丁粉
- 300 克新鮮莓果
做法
- 將水和透明分離乳清蛋白粉倒入搖搖杯，充分混合均勻。
- 將混合後的液體倒入平底鍋中，撒上吉利丁粉。
- 靜置約 5 分鐘後開火加熱。
- 只需些微加熱，不要煮沸，並以攪拌器混合均勻，等到吉利丁粉完全溶解即可，這個過程約不到一分鐘。
- 把水果放入吐司烤模中，再倒入果凍液體。
- 放入冰箱冷藏 4 小時，直到完全凝固定型。
營養信息 ( 每份 )
| 熱量 | 426 |
| 總脂肪 | 10 克 |
| 總碳水化合物 | 58.7 克 |
| 蛋白質 | 26 克 |
Emily Wilcock
Writer and expert
After completing an internship with Myprotein, Emily returned to university to finish her Bachelor of Science degree in Business Management and Marketing.
With experience in lifestyle writing, Emily aims to entertain and educate through her work. Her focuses include recipes, real and inspiring stories, and working with writers to help provide easy-to-digest evidence-based research.
Her work on recipes has been previously featured in The Supplement magazine, with a particular focus on high-protein, nutritious meals, plus advice on how to properly fuel your body.
Outside of work, Emily’s top priority is food. She’s a self-professed star baker and a connoisseur of all things baked. In her spare time, she’s either cooking up a storm, our looking out for the opportunity to try out Manchester’s newest restaurants. But as a huge fan of carbs, if it’s not pasta or pasta-adjacent, she’s not interested.
If she’s not in the kitchen, she’s tucked up with a book for an early night, or you’ll find her in the gym working up a sweat. Afterall, all those carbs require quite the appetite.
