Ricotta, oat and cocoa protein balls

Ingredients

For 1 serving

• Part-skim ricotta60 g
• Oat flour20 g
• Unsweetened cocoa powder1 teaspoon
• Honey1 teaspoon
• Egg whites20 g

Contains: gluten, lactose, eggs,

Method

1. Pour the egg whites into a small non-stick pan and cook over low heat for 2–3 minutes, stirring constantly with a spatula, until they set into small white curds. Tip them onto a plate and let them cool.
2. In a bowl mash the ricotta with the cooked egg whites using a fork, then add the oat flour, cocoa powder and honey and work until the mixture can be shaped; if it's too soft add a little more oat flour.
3. With wet hands roll 4 balls and chill them in the fridge for 15 minutes, until firm.