Name: Chocolate protein cheesecake
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 1 serving
Ingredients: 1 cup nonfat cottage cheese; 2/3 cup nonfat vanilla Greek yogurt; 2 tbsp unsweetened cocoa powder; 1 tbsp maple syrup; 15 g chocolate whey protein powder; 1.5 oz strawberries, sliced; 5 g unflavored gelatin powder; 3 tbsp cold water; 3/4 tsp vanilla extract; 1/4 tsp salt; 2 tsp lemon juice

Nutrition

Per serving

462 calories

Protein: 57g; 46% of calories
Carbs: 56g; 46% of calories
Fat: 4g; 7% of calories

Instructions

Prep 15 min · Cook 2 hr

In a small microwave-safe bowl, sprinkle the gelatin over the cold water. Let it sit for 5 minutes to bloom.
In a blender, combine the cottage cheese, Greek yogurt, cocoa powder, maple syrup, protein powder, vanilla extract, salt, and lemon juice. Blend for 1 minute, stop to scrape down the sides, and blend for 1 minute more until completely smooth with no visible curds.
Microwave the bloomed gelatin for 10 to 15 seconds until it is completely liquid and clear. With the blender running on low, slowly pour in the melted gelatin and blend for 30 seconds to fully incorporate.
Pour the mixture into a serving bowl. Refrigerate for 120 minutes until the cheesecake is firm enough to hold the edge of a spoon.
Top the chilled cheesecake with the sliced strawberries just before serving.

Nutrition

Ingredients

Instructions

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