Polenta protein porridge with yogurt, raspberries and vanilla
- For
- 4 persons
- Preparation time
- 20 minutes
- Difficulty
- Easy
Ingredients:
- 120g Franck polenta
- 2.5dcl almond milk
- 1.5dcl water
- 1 tablespoon coconut
- 1.5 tablespoon sweetener if desired (maple syrup, birch sugar...)
- 1 teaspoon vanilla paste or 1 vanilla pod
- 200g raspberries
- 1 banana
- 20g (2 tablespoons) almond butter
- 200g Greek yogurt
- 120g protein powder (4 scoops) of vanilla flavour
- lemon juice
- a pinch of salt
Preparation:
Put water, almond milk, salt, sweetener and coconut oil in the pan, heat it and wait for it to boil. Then add the polenta and cook according to the instructions on the packaging. The mixture should be slightly loose.
Add vanilla paste, almond butter and protein powder to the Greek yogurt, mix well and refrigerate. Cut the raspberries in half if large (leave the smaller ones whole), cut the bananas into slices and drizzle with lemon juice. When the polenta is cooked, let it cool down a bit, mix with the yogurt and pour the dessert into glasses and decorate with raspberries and bananas. Bon appetite!
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