Ever wanted to eat a WHOLE cheesecake? Well with this one, YOU CAN! The WHOLE thing for UNDER 600 calories!
1 cup nonfat greek yogurt
1/2 cup 2% fat cottage cheese
1/3 cup whey protein
1/4 cup canned pumpkin
2 TBS PB2 flour or peanut flour
optional: I suggest about 1/4 to 1/2 cup agave/honey/sweetener if your protein powder isn’t very sweet!
**I DO suggest doubling the recipe, to get a nice full and tall cheesecake! The bowl I had used is smaller than the usual circle baking dish. NOTE: you will need to increase cooking time so it cooks thoroughly! 🙂
Blend all liquid ingredients together VERY well. Then mix with the dry. Pour into a circle baking dish smaller than 9″. Bake at 350 F for 30-45 minutes until the cheesecake doesn’t jiggle when you shake it. Let it cool in room temperature, then let it chill in the fridge for a few hours before slicing into it. If you’ve doubled the recipe, bake for :50 – :75 minutes, until it also doesn’t jiggle.
Nutritional info WILL vary depending on your protein powder!
➞ Nutritional Information for original recipe without crust:
541.5 calories | P: 89 g | F: 8.5 g | C: 25.1 g
➞ Nutritional Information for DOUBLING the original recipe without crust:
1083 calories | P: 178.1 g | F: 16.9 g | C: 50.2 g
➞ Nutritional Information for 1 of 8 slices of the DOUBLED recipe without crust:
135 calories | P: 22.3 g | F: 2.1 g | C: 6.3 g
Muscle Gauge Nutrition Whey Isolate: http://www.mgnstore.com
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