Mango Cheesecake Brioche Eclairs

Buns:

• 8x 45g Brioche mini hot dog buns

For the filling:

• 60g Collagen Protein in Vanilla
• 300g creamed cottage cheese
• 7g sachet sugar-free orange & mango jelly crystals/powder

Frosting and top:

• 60g Collagen Protein in Vanilla
• 150g light cream cheese
• 7g sachet sugar-free orange & mango jelly crystals/powder
• 20g flaked almonds to top

1. Step 1: For the filling, blitz the Collagen Protein and cottage cheese in a food processor or blender until smooth.
2. Step 2: Melt the jelly crystals by putting the dry powder into a small bowl and adding just enough cold water to cover. Microwave for around 20 seconds to melt, then add to the cottage cheese mixture and process again until combined.
3. Step 3: Slice each brioche bun and fill equally with the prepared filling, assembling into a sandwich.
4. Step 4: For the frosting, mix together the Collagen Protein, cream cheese and jelly crystals in a small bowl (no need to make up/melt the jelly crystals this time, just add the dry sachet).
5. Step 5: Spread equally over the top of each éclair and top with flaked almonds.

Caroline Fitzgerald

Caroline Fitzgerald, aka @she_snacks, is a qualified nutrition coach, personal trainer, teacher, mum - and amazing snack creator!

If you're after a tasty treat that's macro friendly and easy to make - she's your go-to girl.