I have two recipes for a clean, protein packed dessert that I think you guys will love. Marquis and I love to take trips. We had the pleasure of going to St. Augustine in February, and are now gearing up for our Myrtle Beach trips. We usually go every month in the summer, so our second trip there this year is coming up in the weekend after next for our two year anniversary. That being said, there is usually a lot of bad eating. I treat myself on our beach trips (California Pizza Kitchen is calling my name!) so I ensure while I am home and on my regular schedule I keep the eating clean and the training dirty. I am giving myself a 14 day challenge to try and lose 5 pounds before we go. It is just fun to challenge myself.
While I am participating in my own little challenge, I love to eat my clean cheesecakes. They keep me full with no guilt and cut any type of bad cravings I am having.
If only I could leave wine alone! Today I am sharing the recipes that I created in case you would ever want to try something different. The cheesecake on the left is chocolate peanut butter and the cheesecake on the right is vanilla and banana creme.
Chocolate Peanut Butter Protein Cheesecake: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 cup of Unsweetened Vanilla Almond Milk
- 10 packs of Stevia
- 2 eggs
- 1 teaspoon of vanilla extract
- 1 1/2 cups of protein powder (I use BSN Chocolate)
- 2 tablespoons of PB2
- 2 tablespoons of sugar and fat free chocolate fudge pudding mix
Directions:
- Preheat oven to 325 degrees
- Spray pie pan with nonstick spray and set aside
- In a large mixing bowl add cream cheese and 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 or topping, this makes 8 slices and the caloric value (per slice) is around 180 calories, 2g of fat, 11g carbohydrates, and 30g of protein.
Vanilla and Banana Creme Protein Cheesecake:
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.
I have linked up with
Jennifer Rizzo today for Creative Friday to share my recipes!
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