NOWAY ® Collagen Desserts are delicious and highly nutritious! 1 box includes 10 sachets containing:
- 2x Panna Cotta
2x Banana Mousse
3x White Chocolate Mousse
3x Chocolate Mousse
The perfect way to try all these delicious Collagen Desserts in one box!
- High in Collagen Protein
- Nothing Artificial
- Low in Sugar
- Include one full serve of BODYBALANCE® Collagen Protein
- Shake up with your preferred choice of milk
Why you will LOVE Collagen Mousse:
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. This traditional dessert has been converted to an almost sugar-free dessert packed with collagen protein peptides and all you have to do is add your preferred milk base.
Why you will LOVE Collagen Panna Cotta:
A traditional Italian custard-like dessert, silken and smooth in texture. Usually best consumed with berries or a drizzle of berry sauce. This traditional dessert has been converted to an almost sugar-free dessert packed with collagen protein peptides and all you have to do is add your preferred milk-based and desired toppings.
Why we LOVE Collagen:
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 these treats at any time of the day… or multiple times a day! It’s not piggish because it’s so low in sugar and calories!
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 stabilisation of the milk product you are using with the Noway Collagen protein dessert range.
Milk in the form of cow's milk has naturally occurring ‘hydrocolloids’, that stabilise 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.