Noway® Collagen Protein Dessert

NOWAY® Collagen Protein Mousse

1 Box includes 10 Mousse Sachets.

Mousse is a delicious dessert that incorporates air bubbles to give it a light and airy texture. Considered the light and fluffy cousin to traditional puddings.  We have taken this traditional dessert and converted it to an almost sugar-free dessert packed with collagen protein peptides and all you have to do is add your preferred milk base.

Now you really can have your cake and eat it too!

Our trademarked collagen protein is BODYBALANCE® Collagen Protein designed by German scientists and made in Brazil. It makes a delicious high-protein, very low sugar treat that is gentle on your guts because it contains no lactose or casein based ingredients.

Use your preferred source of milk to enjoy this treat any time of the day… or multiple times a day – it’s not piggish because it’s so low in sugar and calories!

NOWAY® Collagen Protein Mousse – White Chocolate is part of our Noway Desserts range:

NOWAY® Collagen Protein Mousse – Chocolate

NOWAY® Collagen Protein Mousse – Banana

NOWAY® Collagen Protein Jelly – Multi Flavour

 

Directions:

1 x Sachet Noway Dessert
Add 125ml Cold Milk of choice
Shake 1 minute (nut milks) or blend 1 min (dairy milks)
Leave in the fridge and Enjoy!

 

Milk Type:
Dairy Milks – Blend in a blender for 1 minute – Set time: 25minutes
Nut Milks (barista blends) – Shake in a shaker for 1 minute – Set time 25 minutes
Regular Almond Milk – Shake in a shaker for 1 minute – Set Time 90 minutes
Oat Milk – Shake in a shaker for 1 minute – Set Time 90 minutes

 

 

Why are some milks blended while others are best shaken?

Your milk preference will determine whether you need to use a blender or a shaker and this is due to the stabilization of the milk product you are using with the Noway Collagen protein dessert range.

Milk in the form of cows milk has naturally occurring ‘hydrocolloids’, that stabilize its form and hold together all the fats, protein, and sugars in a natural smooth suspension state. When you add the dessert and the cow’s milk together, you have to break up this stable structure for the two to be able to bind together to form a creamy delicious dessert. This is best done in a blender/high speed mixer.

Milk alternatives like nut milk, for example, have had these binding hydrocolloid elements added to stabilise the solid and liquid in a suspended state to give a thicker consistency. Breaking these up with a high-speed blender thins out and separates its stability too much, so makes the dessert a little too watery. We want to keep its consistency stable while we add the dessert. For your milk alternatives, it’s best to mix these up in your usual protein shaker for a thicker consistency to your dessert.