Last week I posted a recipe for a Chocolate Peanut Butter protein cheesecake. It turned out great (after some trial and error) so I decided to try some variations. This weekend I concocted this cheesecake recipe and it turned out absolutely amazing! If you are a fan of banana, I guarantee you will love this!
What you need:
- 1 1/2 blocks of fat free cream cheese (12 oz's)
- 10 oz's of plain greek yogurt (if you buy individual cups, it's usually 1 and a half containers)
- 1/2 of a banana
- 1/2 cup of Unsweetened Vanilla Almond Milk
- 10 packs of Stevia
- 2 eggs
- 1 teaspoon of vanilla extract
- 2 scoops of vanilla protein powder
- 2 tablespoons of sugar and fat free banana creme pudding mix
- *Optional: Reduced fat graham cracker pieces for topping
Directions:
- Preheat oven to 325 degrees
- Spray pie pan with nonstick spray and set aside
- In a large mixing bowl add cream cheese and banana then soften with a spoon
- Add Stevia and eggs and mix on a low setting with mixer
- Add the rest of the ingredients and blend altogether with a mixer on a medium setting until well blended and you have a creamy, thick texture
- Pour batter into pie pan and bake for 25 minutes
- Once the 25 minutes is up, set oven to 200 degrees and bake for another hour
- Using a potholder, pull the pie out of the own and refrigerate for 3-4 hours then serve and enjoy!
Nutrition information can vary upon ingredients, brands, and amount used, but if you follow this recipe and do not add a crust, this makes 8 slices and the caloric value (per slice) is around 195 calories, 2.5g of fat, 12g carbohydrates, and 30g of protein.
Click here to view the recipe for a Chocolate Peanut Butter Protein Cheesecake
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