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    Strawberry Protein Cheesecake

    April 28, 2019

    Gluten free, 4 ingredients, 152 kcals per slice (including crust).  Recipe makes 2 slices! There are 2 variations to this recipe — both are the same total kcals, but the second variation is higher protein/lower carb. And I also included a variation that has no crust if you just want the 100kcal cheesecake filling!

    Macros per slice for 4-ingredient variaiont: 19p 12c 3f (152kcals)

    Macros per slice for 5-ingredient variation: 23p 10c 2f (153 kcals)

    Macros per slice for just the filling (using Recipe 2 Variation): 19p 6c 0f (100kcals)

    Ingredients & Tools:

    • Pamcakes Buttermilk protein pancake mix (or another ‘just add water’ protein pancake mix should work)
    • Light & Fit 0% Greek Yogurt cup — I used strawberry cheesecake flavor
    • Fat Free cream cheese (can be microwaved for 45-60seconds to soften if needed)
    • Egg white (I use white from real eggs but liquid egg whites should work)
    • For Variation 2: You’ll also need Protein powder (I used Quest for the second variation below)
    • For just the filliing: You can omit the pancake mix
    • Mini-loaf pan
    • 2 bowls to mix ingredients in

    Recipe 1:

    1. Preheat oven to 300F
    2. Make Crust by mixing together the following in Bowl 1:
      • 30grams Pamcake Protein Pancake mix
      • 1-2 TBSP water
    3. Grease a mini-loaf pan and spread crust batter onto bottom
    4. Bake crust for 5minutes, then remove from oven
    5. Drop oven temperature to 250F
    6. In bowl 2 (or you can just reuse the same bowl I suppose), mix together the following:
      • 1 egg white (about 33grams)
      • 75grams 0% Light & Fit greek yo (1/2 of a 5.3oz cup of yogurt)
      • 20 grams of Pamcake Protein Pancake mix
      • 3oz (84grams) of fat-free cream cheese (I microwaved this for 30sec to soften)
    7. Mix/Whisk until there are no lumps
    8. Add Batter to mini-loaf pan
    9. Bake for about 50minutes until done (when the middle is solidified)

    Recipe 2:

    1. Preheat oven to 300F
    2. Make Crust by mixing together the following in Bowl 1:
      • 30grams Protein Pancake mix
      • 1-2 TBSP water
    3. Grease a mini-loaf pan and spread crust batter onto bottom
    4. Bake crust for 5minutes, then remove from oven
    5. In bowl 2 (or you can just reuse the same bowl I suppose), mix together the following:
      • 1 egg white (about 33grams)
      • 75grams 0% Light & Fit greek yo (1/2 of a 5.3oz cup of yogurt)
      • 20 grams of Protein powder
      • 3oz (84grams) of fat-free cream cheese
    6. Mix/Whisk until there are no lumps
    7. Add Batter to mini-loaf pan
    8. Bake for about 40-45minutes until done (when the middle is solidified)

    To make JUST a cheesecake filling: 

    1. Preheat oven to 300F
    2. Mix together the following:
      • 1 egg white (about 33grams)
      • 75grams 0% Light & Fit greek yo (1/2 of a 5.3oz cup of yogurt)
      • 20 grams of Protein powder
      • 3oz (84grams) of fat-free cream cheese
    3. Mix/Whisk until there are no lumps
    4. Add Batter to mini-loaf pan
    5. Bake for about 40-45minutes until done (when the middle is solidified)

    ENJOY!!! I topped mine with some fat-free reddi-whip and extra strawberries (if you microwave the berries, it makes them syrupy)

    Tag us if you try it @upliftfitnutrition & @rebekahclementson #upliftyourlife so we can share your creations!

     

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