RASPBERRY PORRIDGE WITH RICOTTA & HONEY
PREP 5 MIN - COOK 10 MIN
1 Serving
How to make
Whisk milk and protein powder to combine, adding extra water if necessary.
Combine with oats in a medium saucepan. Bring to a gentle boil and lower to simmer, whilst stirring constantly.
Add orange juice and half the raspberries and continue to cook for 8-10 minutes, stirring gently every 3 minutes, until creamy.
Transfer to serving bowl and top with the remaining raspberries, ricotta, honey and orange zest to serve.
Ingredients
1 cup (250ml) milk, reduced fat (or dairy-free alternative)
1⁄4 cup (30g) vanilla protein powder (or natural protein powder)
1⁄2 cup (50g) rolled oats (or brown rice flakes or quinoa flakes if gluten free)
1⁄2 orange juice and zest
1 cup (140g) fresh raspberries
2 tbs fresh ricotta
2 tsp honey (rice malt syrup or maple syrup)