COLLAGEN POWDER: There’s good reason to infuse your food and drinks with collagen powder: It’s been shown to promote skin elasticity and reduce wrinkles, prevent muscle decline with aging and protect joints and bones. It’s also a key supplement in a gut-healing plan as it contains important amino acids to help repair the intestinal lining. Stir collagen powder into any soup, stew or broth; combine with warm coconut milk, matcha powder, ginger and honey for a green tea latte. Or try collagen-boosted overnight oats: Mix almond milk with rolled oats, chia seeds, goji berries and collagen powder, refrigerate overnight then top with chopped pistachios for an instant breakfast. These better-for-you marshmallows are made with pure maple syrup and boosted with collagen powder for a nostalgic, grown- up treat.
- Prep Time
- 30 to 40 MarshmallowsServings
safflower oil, for brushing
½ oz unflavored gelatin powder
¾ cup pure maple syrup
¼ cup coconut sugar
1/8 tsp sea salt
4 scoops (1/4 cup) collagen powder
(TRY: NeoCell Super Collagen)
1 tsp pure vanilla extract
1 cup potato starch
1. Lightly brush bottom and sides of an 8-inch square baking pan with oil. Line pan with parchment paper, with edges hanging over pan. Lightly brush parchment with oil; set aside.
2. Pour ½ cup cold water into the bowl of a stand mixer and sprinkle gelatin over top; let stand.
3. While gelatin is dissolving, in a heavy saucepan, combine maple syrup, ½ cup cold water, coconut sugar and salt; stir to mix well. Bring to a boil then reduce heat to medium and boil without stirring until a candy or digital thermometer measures 240°F, 7 to 8 minutes.
4. Remove from heat and turn mixer to low speed; slowly pour hot maple mixture into gelatin and water. Increase speed to medium- high and whip for 10 to 12 minutes, until mixture is very thick, white and glossy. With mixer running, add collagen and vanilla and whip for 1 minute more.
5. Using a lightly oiled rubber spatula, scrape mixture into prepared dish. Smooth top and let mixture stand at room temperature for 4 to 6 hours, until firm.
6. Pour potato starch into a wide shallow dish. Lightly coat a very sharp knife (not serrated) with starch. Using the edges of the parchment, lift marshmallows from baking pan and transfer to a cutting surface. Trim uneven edges from outside then cut remainder into 1-inch squares, coating knife with starch as needed to prevent sticking.
7. Toss marshmallows several at a time into dish with starch and coat all sides completely. Shake off excess starch. Serve immediately, or store in a sealed, airtight container at room temperature for up to 1 week.
- Serving Size: 2 marshmallows
- Calories: 95
- Carbohydrate Content: 21 g
- Fat Content: 0.5 g
- Protein Content: 2 g
- Sodium Content: 21 mg
- Sugar Content: 11 g