Raspberry Ripple Mochi
This Raspberry Ripple Mochi recipe is a soft, chewy, and delicious dessert that's filled with creamy high-protein vanilla yoghurt and fresh raspberries!
These Raspberry Ripple Mochi are simple, sweet, and perfect for a post-dinner snack or dessert!
Bite into this take on the viral Japanese mochi ice cream and enjoy a creamy high-protein vanilla filling wrapped in a perfectly soft and chewy rice paper shell.
Ingredients
- 4 rice paper sheets
- 320g Protein Greek Yoghurt by Chobani (Vanilla)
- 2 scoops Whey Protein by Feel Good Protein (Vanilla Ice Cream)
- 2 scoops Tasteless Probiotics + Prebiotics by Feel Good Protein
- 12 fresh raspberries
- 4 tsp cornflour
Method
- In a bowl, combine the yoghurt, whey protein, and probiotics + prebiotics until smooth. Set aside.
- Pour a shallow layer of warm water onto a dinner plate. Dip one rice paper sheet into the water, turning to soften both sides.
- Transfer the softened rice paper to a clean plate and evenly sprinkle with 1 tsp of cornflour.
- Spoon one-quarter of the yoghurt mixture into the centre of the rice paper, then top with 3 raspberries.
- Fold the rice paper inwards from all four sides to form a firm square parcel. Repeat with the remaining ingredients.
- Place the mochi on a lined tray and freeze for 1 hour.
- Remove from the freezer and enjoy your Raspberry Ripple Mochi!
Nutrition Information
Recipe makes 4 serves. Each serve contains:
Calories 183.2 | Protein 21.45g | Carbs 17g | Fats 4.45g
Recipe Cost
Cost per serve: $3.90
(Costing based on average Australian supermarket pricing and current Cost Price Supplements RRP).
Watch How To Make It
