Protein Pana Cotta

Ingredients

• 10g (2 teaspoons) Gelatine
• 250ml boiling water
• 30g (3 scoops) Athena Protein Water + Collagen
• 250ml Greek yoghurt

Method

1. Place the gelatine and boiling water in a heatproof bowl and mix until it's all dissolved.
2. Add the protein powder and mix until combined.
3. Let mixture cool slightly
4. Add the yoghurt and whisk until well combined and smooth.
5. Pour into 6 silicone muffin moulds or individual cups.
6. Refrigerate overnight to set.
7. Serve as is, or top with fresh fruit. Store in the fridge for up to 3 days.