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March 5, 2013 / mybodynbalance

PROTEIN MINI CHEESECAKES

If you follow my blogs at all… you know how much I preach about how important PROTEIN is. You also know how much I Loooovvveee my sweets…. so here you go.  The best of both worlds. Healthy CHEESECAKE!!!  Ya….you can thank me later 😉

Makes 10 mini cakes

Crust:

  • 1 1/2 oz (42 grams) graham crackers
  • 1/4c + 2 TB (45 grams) almond meal
  • 1-2 TB unsweetened almond milk

Cheesecake:

  • 4 oz fat free cream cheese, softened
  • 3 oz low fat cottage cheese, blended
  • 3 oz nonfat vanilla Greek yogurt
  • 1 T unsweetened applesauce
  • 1 T agave
  • 1 T corn starch
  • 1/2 T vanilla
  • 1 egg at room temperature
  • 2 egg whites OR 6 T liquid egg whites at room temperature
  • 1 scoop vanilla whey protein powder

Directions:

1. line a muffin tin with 10 liners and preheat oven to 325° F.

2. in a food processor combine graham crackers and almond meal.

3. place mixture into small bowl and add almond milk, until it is slightly crumbly but not too wet.

4. evenly distribute the mixture into the 10 muffin cups and press down firmly.

5. bake for 10 minutes.

6. meanwhile, combine cream cheese, cottage cheese, and Greek yogurt and beat until smooth.

7. while mixing on low speed, add each ingredient one at a time, allowing each ingredient to mix in before adding the next.

8. reduce oven heat to 300° F and distribute cheesecake mixture evenly among the ten baked crusts.

9. bake for 25-30 minutes.

10. remove from oven and let cool for 15 minutes…then refrigerate for at least 2 hours.

NUTRITIONAL VALUE: (figured on The Daily Plate)
1 cake: calories 98…fat 3.5…carbs 8…protein 8.

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One Comment

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  1. arzainal / Mar 5 2013 7:37 am

    Reblogged this on ARZcreation.com.

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