Ingredients (makes 6)

For the base -

  • ½ cup rolled oats
  • 1 scoop PhD Diet Whey Vanilla
  • 2 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • ½ teaspoon vanilla extract

To make the base, mix together the oats and protein powder in a bowl. Melt the coconut oil and maple syrup, then pour into the dry ingredients along with the vanilla extract and mix to combine. Divide between 6 silicone cupcake/muffin cases and press down. Freeze while you make the topping.

For the topping -

  • 2 frozen bananas
  • 1 cup 0% fat Greek yogurt or Quark
  • 2 scoops PhD Strawberry Diet Whey
  • ½ cup raspberries
  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut oil
  • 1 tablespoon maple syrup
  • Some berries, to decorate
  • Simply place everything in a blender and whizz up until thick, smooth and creamy. Pour between the cupcake/muffin cases over the base just to fill up to the top. Place a berry on top of each, then return to the freezer for at least 4 hours.

    For the chocolate drizzle -

  • 1 tablespoon coconut oil
  • 1 tablespoon maple syrup
  • 2 tablespoons cacao powder
  • Gently melt the coconut oil and maple syrup, then remove from the heat and whisk in the cacao powder to form a smooth sauce. Remove your mini cheesecakes from the freezer and drizzle this sauce over each - it will harden quickly. Now enjoy a cheesecake now or keep in the freezer for up to 1 month when sweet cravings hit in the hot weather!

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