Single Serving Protein Cheesecake Almond Butter Cup
APPROXIMATE MACROSu003cbru003eu003cstrongu003ecaloriesu003c/strongu003e: ~390 kcalu003cbru003eu003cstrongu003eproteinu003c/strongu003e: ~23gu003cbru003eu003cstrongu003efatu003c/strongu003e: ~21gu003cbru003eu003cstrongu003ecarbsu003c/strongu003e: ~24gu003cbru003eu003cstrongu003efiberu003c/strongu003e: ~3gu003cbru003eu003cstrongu003esugaru003c/strongu003e: ~16g
Servings 1 servings
Calories 390kcal
Ingredients
- base: 1 cup low fat cottage cheese 1 tbsp nancy’s cream cheese 1/4 cup low fat greek yogurt 1 tsp vanilla bean paste 1 tbsp maple syrup add a splash of milk of choice if needed topping: 1 tbsp runny almond butter coating: 2 tbsp vegan chocolate chips 1/2 tsp coconut oil
- 1 chopped medjool date
Instructions
- blend the base: combine cottage cheese, cream cheese, greek yogurt, vanilla bean paste, and maple syrup in a blender or food processor until completely smooth and creamy.
- freeze: pour the mixture into a small dish or silicone mold. freeze for 20–30 minutes until just firm.
- add topping: spread or swirl the almond butter over the chilled base.
- coat: melt chocolate chips with coconut oil, then pour over the top to coat. add the chopped date pieces if wanted.
- final freeze: you can eat right away or freeze again for 5 minutes until chocolate is firm. enjoy straight from the freezer or let soften for a couple of minutes.