1 1/4 cups raw or unsalted roasted macadamia nuts

1 cup spring water

1 teaspoon lime juice

3 tablespoons allulose, monk fruit, or coconut sugar for sweetener

1 scoop RGN collagen protein, vanilla

2 cups fresh organic raspberries

Optional Raspberry Compote:

1 cup raspberries

1 tablespoon sweetener (allulose, monk fruit or coconut sugar)



1. Add the macadamia nuts, water, lime juice, sweetener, and collagen to a blender or food processor and blend until smooth and creamy, approximately 1 minute.

2. Add raspberries and blend for an additional 30 seconds until well combined.

3. Pour into small ramekins and refrigerate until the mousse settles and thickens. Garnish with a raspberry and serve.

Raspberry Compote:

1. In a small saucepan on medium heat, place the raspberries and stir until all raspberries are broken down into a sauce.

2. Add sweetener and mix until well combined.

3. Place a thin layer of compote on bottom of ramekin and let cool until filling remainder of ramekin with the mousse. Place in refrigerator until the mousse settles and thickens.

Serves 4-6

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