Raspberry and White Chocolate Croissant Bake

• порції: 2
• загальний час: 15 minutes

Інгредієнти

200ml semi-skimmed milk

20g vanilla protein powder (I use MyProtein)

1 egg

2 large croissants

120g raspberries

30g white chocolate buttons

20g granulated sweetener

Напрямки

Preheat your air fryer to at 180°C.

In a small bowl, mix together the milk, protein powder and egg, whisking well until there are no lumps of protein powder remaining (a few tiny lumps are fine).

Break the croissants up into chunks and add half to the bottom of a medium baking dish (that will fit inside your air fryer). Top with half the raspberries and half the white chocolate buttons, then repeat the layers.

Pour the milk mixture over the top, ensuring everything is fully submerged, pressing it all down slightly. Sprinkle with the granulated sweetener.

Place the dish in the air fryer and cook for 10-12 minutes, or until set. Securely cover the dish with foil if the top gets too brown before it is fully cooked. Leave to stand for 5 minutes before serving.

Нотатки

This recipe was hands-down the recipe I tested most for this book, for the sole reason that I just wanted to eat it as much as possible! The raspberries and white chocolate are a match made in heaven. I sometimes serve mine with a scoop of low-calorie ice cream, as it melts perfectly

over the warm pud.

CALORIES PER SERVING 458

PROTEIN PER SERVING 23g

Feel free to mix up the flavours here - different berries, different protein powder flavours, or milk chocolate would be super delicious.