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  • Writer's pictureLeanne Fullwood

Jelly Protein Pots

Inspired by one of the gym queens from work and a community of instagrammers, I learned about a recipe for jelly protein pots with a surprising ingredient- COTTAGE CHEESE!

Most amazingly, each portion contains around 140kcal but a whopping 21g of protein!! Perfect for a little sweet treat which still has a great nutritional benefit to athletes needing to sustain higher protein intakes!

Jelly Protein Pot

Makes 2 portions


200ml boiling water

1 block of jelly

300g low fat cottage cheese

150ml cold water

Chia raspberry purée

110g frozen raspberries (defrosted)

15g chia seeds

1tsp maple syrup

Splash of orange juice or water

To serve:

Scraps from banana nut granola

Tiny basil leaves


1- Chop up the jelly into a jug and pour over the boiling water until dissolved. Once dissolved add the cold water and leave to cool.

2- Once cool, add the jelly mix and cottage cheese to a blender and blitz until smooth and frothy.

3- Divide the mix between two containers/glasses (depending on how fancy you want it!)

To make the chia raspberry purée:

4- Add the ingredients to a small blender and whizz together until smooth. If it’s too thick, add a teeny bit of water at a tome and continue blending until a thick fruit purée consistency.

Serve: with fresh raspberries and the chia purée. I love the added crunch of a little bit of granola (I use my banana nut granola scraps) and the fresh basil is really complimentary to the raspberry!

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