A light, fresh, protein-rich dessert with bright raspberry flavor and a whipped yogurt-protein cream. Soaked rice paper stands in for sponge cake, so there’s no baking required, while a white chocolate glaze finished with crisp freeze-dried raspberries gives it a polished, celebratory look.
Ingredients
- Round rice paper sheets — 4 pcs.
- Milk — 50 ml (3 1/3 tbsp)
- Vanilla syrup — 1 tsp
- Fresh or frozen raspberries — 150 g (5 1/3 oz)
- Lemon juice — 1 tsp
- Greek yogurt — 200 g (7 oz)
- Vanilla protein powder — 20 g (about 2 1/2 tbsp)
- Honey — 1–2 tsp, to taste
- Light cream cheese — 30 g (1 oz), optional
- White chocolate — for coating
- Coconut oil — for coating
- Freeze-dried raspberries — for sprinkling
Step-by-step recipe
- Make the raspberry sauce: combine the raspberries and lemon juice in a saucepan, then warm for 5–7 minutes over medium heat until slightly thickened. Let cool completely.
- Make the cream: mix the Greek yogurt, vanilla protein powder, honey, and cream cheese, if using, until smooth and silky.
- Mix the milk with the vanilla syrup in a wide bowl — this is the vanilla bath for the rice paper.
- Prepare the base: line a plate or small serving dish with parchment paper.
- Assemble: working one at a time, dip each rice paper sheet quickly into the vanilla milk (2–3 seconds), lay it on the parchment, spread on some cream and a little raspberry sauce. Repeat, alternating the layers, for a total of 4 layers, finishing with cream and a spoonful of sauce on top.
- Glaze: melt the white chocolate with a small amount of coconut oil until fluid. Carefully coat the dessert with the glaze and sprinkle with freeze-dried raspberry crumbs.
- Let the glaze set at room temperature or in the refrigerator for 10–15 minutes. Serve immediately or keep chilled.
Nutritional value (per serving)
| Calories | ≈136 kcal |
|---|---|
| Protein | ≈11 g |
| Fat | ≈3 g |
| Carbohydrates | ≈20 g |
| Fiber | ≈3 g |
| Sugars | ≈8 g |
| Sodium | ≈120 mg |
These values are approximate and do not include the chocolate coating or decoration. The white chocolate glaze may add about 70–120 kcal per serving, depending on the amount used.
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
Tips and variations
- Adjust the sweetness: use 1 tsp honey for a lighter finish, or swap the honey for erythritol or stevia.
- Cream texture: if it turns out too thick, add 1–2 tsp yogurt; if it seems too loose, add a pinch of protein powder.
- Filling: leave some raspberries whole for texture, or replace them with blueberries or strawberries.
- Glaze: coconut oil makes the chocolate smoother and easier to crack — 1–2 tsp per 100 g chocolate is enough.
- Dairy-free: use lactose-free yogurt and a plant-based protein powder.
How to store
- Store the dessert in a sealed container in the refrigerator for up to 2 days.
- For cleaner layers, let it chill in the refrigerator for 1–2 hours before serving.
- Freezing is not recommended: the glaze and cream may change texture.
FAQ
Can I replace the rice paper with sponge cake or wafers?
Yes, but it will no longer be a no-bake dessert. Rice paper gives it a light texture and comes together quickly, while sponge cake makes it more substantial.
Which protein powder works best?
A vanilla whey protein with a neutral flavor works well. Plant-based protein also works, but it is usually thicker, so add a little yogurt to achieve the right consistency.
What can I use instead of vanilla syrup in the milk?
Use a pinch of vanilla bean paste or extract and a little extra honey. You can also leave out the syrup entirely for a more neutral flavor.