Food Sharing and a Recipe for Peanut Butter Protein Cheesecake

I love dessert and really I love food. My weightloss journey has been about how to fall in love with other foods and live my life with moderation so I don’t feel deprived. That is why I will forever say that flexible dieting and macro counting have saved. I have counted calories and cut things out completely. My relationship with food was terrible. It was a comfort for me at one point and there are times that it still is, but not necessarily to the extreme that it once was.

Some of this journey has also been about tweaking some of my favorites so I can consume more and not feel guilty. To name a few foods I’ve done this with – pancakes, muffins and cheesecake. I’ve had people ask how I make different foods or how I assemble, so in honor of my prep journey, I’m going to share some of my recipes and tricks to make things a little healthier for  you while still having fun with your food. Remember it’s fuel!

I have made quiet a few pro or protein cheesecakes, but this by far is the best ratio mix that I have come up with. It started with a conversation with my friend Eva on Thursday, and it ended with a conversation about protein with my friend Tresa.

So here’s what you’ll need:

  • a food scale
  • 75g of 0% plain Greek yogurt – I used Chobani
  • 56g of 1/3 less fat cream cheese – I used Philadelphia because it was on sale
  • 1/4 liquid egg whites
  • 1 packet of Quest protein powder in peanut butter flavor – or any flavor you want. If you’re measuring from your tub – it’s 30g
  • 15g of Goldfish grahams – I used vanilla cupcake, macros may change depending on flavor
  • mini baking pan

This recipe is for one serving, so keep that in mind!

Directions

Pre-heat oven to 350 degrees.

In a small to medium microwavable bowl, measure out 56g of cream cheese. This was 2 servings of the 1/3 less fat cream cheese that I used.

Soften cream cheese in microwave for about 15-20 seconds.

Placing the same bowl on the scale, measure out 75g of 0% plain Greek yogurt. I used Chobani. Mix well with a hand mixer.

Mix in 1/4 cup egg whites.

Lastly, mix in your protein slowly. You want it to be smooth and blended well. If you add too much at once, it will be hard to break up clumps.

Set mixture aside. Take your mini baking pan and place on the scale, zero out and weigh out 15g of Goldfish grahams. This is half a serving so you could count the individually. Line the bottom with your fish! Some of mine were smiling at me.

Pour mixture over the Goldfish and smooth out so that the batter is even.

Bake for about 25 minutes. Make sure you check on your cake! My oven is very funny sometimes and I will have to check on things to make sure they aren’t cooking to fast or slow. Also be nervous if it puffs up like mine did!

Let your cake cool. This is more important than you know! The pan I have is from Michael’s and is a nonstick, but if you try to remove anything quickly it will stick because that makes sense. So after about 15 minutes of hanging out cooling, I popped mine out of the dish and got this!

All the fishies staring at me!!

Macros for this cake following the same ingredients are: 15f/ 19/ 42p. Remember different brands have different macros and calorie amount. Change up the flavor if you want, I really thought PB sounded like a grand slam! This is now in my fridge waiting for me for dinner on Wednesday. Yep, that’s right it’s going to be dinner. Maybe I’ll have some veggies as an appetizer :]

I hope you have fun playing with this recipe!

❤ Cristina

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