Amy Lee Protein Lollies

1. Combine all ingredients except gelatin in a small saucepan over medium-low heat.

2. Stir with a whisk.

3. When it comes to a simmer gradually whisk the gelatin into the mixture, stirring constantly, until well combined and gelatin is completely melted – it will be a glassy, smooth consistency. (Avoid dumping gelatin into the pan all at once as it will cause big globs of gelatin in the finished product.)

4. Remove from the heat and pass it through a sieve to remove any gelatin clumps and bubbles.

5. Pour into freezable moulds (I use gummy bear moulds, you can even use ice cube moulds!) and refrigerate for an hour or until set.

6. Enjoy!

Lasts about 2 weeks refrigerated in an airtight jar.