Protein-Cheesecake

This is the most balanced of snacks. The base is made with oats to create a nice stodgy texture. The topping is bouncy and feels lovely in your mouth. It's even nicer with a scoop of natural yoghurt but on its own it makes a not naughty but feels naughty cheesecake. Makes 12 servings, with 163 calories, 10g protein and 11g carbs per slice.

Ingredients

Base Ingredients:
  • 150g Oats
  • 1 tbs (15ml) Honey
  • 1 tsp (6ml) Vanilla Essence
  • 4 tbs (70ml) Coconut Oil
  • 4 tbs (70ml) Water

Filling Ingredients:

  • 100g Vanilla Express Whey
  • 50g Cottage Cheese Light
  • 130g Vanilla Soya Yoghurt
  • 2 tbs (30ml) Sweetener
  • 1 tbs (15ml) Vanilla Essence
  • 1 Egg White

Preparation Time
  • 10 Minutes

Cooking Time
  • 15 - 20 minutes for the base, 35 minutes for the cake.

Directions

  1. Grind the oats into a powder, mix with the other ingredients, place into tray and blind bake for 15 -20 minutes at 180⁰.
  2. Whilst this is cooking mix up the topping. Place all ingredients into a food processor and mix to get the correct consistency, like a Greek yoghurt.
  3. Once the base is baked, reduce your oven down to 140⁰c and place the mixture on top of the cake and place it make in the oven for 35 minutes or until it is looking golden.
  4. Remove from the oven and leave to cool for 30 minutes.
  5. Sprinkle with your favourite decoration and share with your family. (Psst don't tell them it's good for them).