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OK, I came across a recipe that I needed to make!
Protein Cheesecake: 2:1 Ratio P/C - Bodybuilding.com Forums
Low fat! Low Carb! High Protein Cheesecake!
I changed the recipe a bit...here is what I used
12oz - Fat Free Philadelphia Cream Cheese
10oz - Chobani Fat Free Greek Yogurt - Plain
2 whole eggs
1/2 Cup - Stevia
1/4 Cup - Skim Milk
1 Scoop - Vanilla Protein Powder
1 tsp - Vanilla Extract
1/4 tsp - Sea salt
2 TBSP - Powdered Peanut Butter
A few almond silces
820 Cals: 115 P/42 C/10 F
Directions: All ingredients at room temperature.
1. Preheat Oven to 325 - Prepare 6" cake pan with non-stick spray and parchment paper in the bottom.
2. Cream Cheese in mixer - mix on medium until creamy - scrape sides of bowl down.
3. Add splenda - mix on medium until incorporated - scrape sides of bowl down.
4. Add eggs one at a time while on medium. Again...scrape.
5. Add the rest of the ingredients - mix on medium for 3 minutes.
6. Pour in pan - extra batter in mouth - yum.
7. Bake at 325 for 30 minutes. Turn oven to 200 for 50min - 1 hour. Remove and let cool on the counter. Wrap and refrigerate overnight.
Let me tell you the batter left in the bowl...oh man so good.
So I let it bake, and put in the fridge and the next day I ate the whole damn thing post workout. Was only going to eat half, but I couldn't stop lol
I am going to make a banana one today, with some powdered PB and some dark chocolate, with a Chocolate LBA as a topping. So much versatility, you can make an Andes Candy one, just find flavoring you like and different flavor proteins and play around.
Protein Cheesecake: 2:1 Ratio P/C - Bodybuilding.com Forums
Low fat! Low Carb! High Protein Cheesecake!
I changed the recipe a bit...here is what I used
12oz - Fat Free Philadelphia Cream Cheese
10oz - Chobani Fat Free Greek Yogurt - Plain
2 whole eggs
1/2 Cup - Stevia
1/4 Cup - Skim Milk
1 Scoop - Vanilla Protein Powder
1 tsp - Vanilla Extract
1/4 tsp - Sea salt
2 TBSP - Powdered Peanut Butter
A few almond silces
820 Cals: 115 P/42 C/10 F
Directions: All ingredients at room temperature.
1. Preheat Oven to 325 - Prepare 6" cake pan with non-stick spray and parchment paper in the bottom.
2. Cream Cheese in mixer - mix on medium until creamy - scrape sides of bowl down.
3. Add splenda - mix on medium until incorporated - scrape sides of bowl down.
4. Add eggs one at a time while on medium. Again...scrape.
5. Add the rest of the ingredients - mix on medium for 3 minutes.
6. Pour in pan - extra batter in mouth - yum.
7. Bake at 325 for 30 minutes. Turn oven to 200 for 50min - 1 hour. Remove and let cool on the counter. Wrap and refrigerate overnight.
Let me tell you the batter left in the bowl...oh man so good.
So I let it bake, and put in the fridge and the next day I ate the whole damn thing post workout. Was only going to eat half, but I couldn't stop lol
I am going to make a banana one today, with some powdered PB and some dark chocolate, with a Chocolate LBA as a topping. So much versatility, you can make an Andes Candy one, just find flavoring you like and different flavor proteins and play around.
