High Protein Raspberry Cheesecake
Dessert like all food has the potential to be joyful medicine, regardless of the occasion- but all too often we come up against fear, guilt or embarrassment as if our desire for something sweet means we should start calculating the minutes/hours of exercise required to “deserve it” or ask for forgiveness in our journal.
This recipe is an invitation for you to infuse play with sweetness back into the ritual around eating and celebrate your body for all it can do by experimenting with all types of food- including dessert.
(Serves 1)
INGREDIENTS
65 Grams 0% Fat Greek Yogurt
225 Grams Low-Fat Cottage Cheese (blended smooth)
29 Grams Maple Syrup
1 Egg
Pinch of Freshly Grated Vanilla Bean
Pinch of Freshly Grated Lime Zest
4 Lotus Biscuits (Crushed)
150 Grams of Raspberries
DIRECTIONS
Preheat oven to 180 Celsius
Combine and mix in a bowl: greek yogurt, cottage cheese, maple syrup, egg, vanilla bean, lime zest and set aside
Crush the lotus biscuit and spread into a baking dish/glassware as the crust
Slowly pour the cheesecake mix onto the lotus biscuit crust and bake for 25-30 minutes until the top becomes hard(er)
Let it cool down for thirty minutes before you place into the fridge
Refrigerate for at least one hour, ideally three
Top the cheesecake with raspberries on top and enjoy
NUTRITION FACTS
Calories: 571kcal Carbohydrates: 73g Protein: 39g Fat: 16g