Chocolate protien pizookie cheesecake... happiness is........! Ingredients: Crust: ➡ 1c chickpeas ➡ 2tbsp ED Smith syrup ➡ 1/2tsp baking powder ➡ 1tsp vanilla extract ➡ Dash of salt ➡ 1-2tbsp sweetener of choice ➡ 2tbsp chocolate chips Cheesecake: ➡ Two packs 8oz low fat/FF cream cheese ➡ 12oz FF greek yogurt ➡ 2 whole eggs ➡ 2 egg whites ➡ 2 scoops chocolate protien ➡ Preferred sweetener, to taste Instructions: ➡ Preheat oven to 350 degrees ➡ Puree chickpeas in food processor ➡ Add all other cookie ingredients and blend together in food processor ➡ Spray cake pan with non-stick spray ➡ Spoon cookie dough into pan and spread along bottom and up edges of pan ➡ Bake at 350 for 12-15 minutes ➡ When cookie crust is baked, remove and gently press edges down and compress the base ➡ Let cookie crust cool on the counter for a few minutes ➡ Reduce oven to 250 degrees ➡ When cooled down a bit, place cookie in fridge during prep of cheesecake to cool completely ➡ Blend all cheesecake ingredients in food processor ➡ When done blending, place in fridge for 10 minutes ➡ Remove cookie crust and cheesecake mix from the fridge and spoon cheesecake mix into the cookie crust. Feel free to cover the edges of the crust with the cheesecake mixture. ➡ Bake cheesecake in oven for 30 minutes ➡ Crank heat up to 300 degrees and bake an additional 45-50 minutes, or until top of the cake cracks. ➡ Allow to cool completely before cutting and serving ➡ Have leftover cheesecake mix? Make mini crustless cheesecakes for a reduced macro count! Makes: 8 servings Calories per: 161 Macros per: 18.25g pro/12.5g carb/4.25g fat
Posted on: Mon, 26 Jan 2015 03:57:39 +0000