Check out this new dessert recipe that tastes absolutely delicious!
1 Cup fat-free vanilla Greek yogurt
1/2 Cup lemon juice
1/2 Cup egg whites
1 Teaspoon vanilla extract
The zest of one lemon see note below
1 package sugar-free lemon pudding, Jell-O brand
1/2 Cup Splenda, the kind for baking, or use Stevia, which I would recommend.
1 Cup flour of your choice regular, a low carb mix etc I recommend an almond/coconut blend
1/2 Teaspoon baking soda
1 Teaspoon salt
1 Cup vanilla Pro-3 protein
1/2 Cup no-sugar added blackberry jam
Preheat the oven to 350 degrees Fahrenheit and take your jam out of the fridge so that it sits at room temperature. This makes it a lot easier to drizzle.
Get your lemon zest ready. Set a bowl down to collect the zest. Then use the lemon zester to scrape off the yellow part of the peel. If you’re using a cheese grater, rub the lemon in one direction, against the sharp edges of the holes. You only want to collect the yellow part, so turn the lemon as you go, letting the zest fall into the bowl.
In a medium mixing bowl, combine yogurt, lemon juice, vanilla extract, lemon zest, and egg whites. Set aside.
In a separate mixing bowl, combine flour, baking soda, Splenda or Stevia, protein powder, and sugar-free lemon pudding.
Mix both bowls together thoroughly. Pour into your baking dish. With a spoon, drizzle several lines across the top of your batter. Using a knife, make whatever pattern you’d like on top but be sure to push the jam into the batter a bit.
Pop the pan into the oven for 30 minutes or until you poke it with a toothpick, and it comes out clean. Everyone’s oven is different so keep an eye on it. Allow a couple minutes to cool before eating, that jam gets pretty hot. Cut into 9 pieces and enjoy!
Mix all ingredients in a food processor. It is generally easiest to start with the peanut butter and date paste. After this is mixed pretty well, start adding in the protein powder and salt until all ingredients are mixed well together. This recipe will serve 12 portions, so once everything is mixed, distribute the batter evenly into 12 pieces, all rolled up into a ball. Then take a fork and you can press the cookies out on a baking pan that is lightly greased in coconut oil. Put them in the oven for 10 minutes at 350 degrees. That’s it. Enjoy!
In a small food processor blend the cottage cheese, protein powder, sweetener and 1 Tbsp of almond butter. I always layer them in that specific order, as I find it blends the best that way.
Process until well mixed and the cottage cheese is creamy and smooth. Note that the mixture is very thick, so you will have to stop the food processor and scrape down the sides a few times, and then keep blending until smooth.
Transfer the mixture into a small bowl and place into the freezer for 30 minutes – 1 hour to let it set up a little ***.
While it chills, spread the coconut flakes onto a small baking sheet and toast them in a 400 degree oven until light golden brown, about 1 -2 mins.
Once the cheesecake has set, top with additional 1 Tbsp of almond butter (if using) and toasted coconut flakes and DEVOUR.