- Yield:12 servings
- Time:20 minutes
The achievement of this recipe was definitely one of the finer “AHAAH!” moments of my life. After I made these—as I was trying to photograph them, I was stuffing them into my face like a paranoid chipmunk. I ate almost all of them. Oink, Oink. NOT SORRY. The calories and macros in these are reasonable enough to enjoy a couple of pieces! 3 Pieces = 216 calories. Cheesecake for lunch? Don’t mind if I do…
They are the perfect ‘cheat’ food because they taste like a cheat food, but aren’t really at all! The type of fat may not be the best in the world, but it is WAYYYY better than running out to the nearest donut shop and gorging on food that will spike your blood sugar and make you feel like a grounded Florida manatee for the next several hours. They contain zero sugar and taste like something you’d be happy to slap some money down for at a restaurant that specializes in cheesecake! Mouthwatering blueberry cheesecake flavor combined with the perfect texture makes for a snack that you’d be hard-pressed to tell is healthy in any sense of the word.
Once they are made, store them in the freezer, and take them out and put them in the fridge an hour or two before you plan to eat them.
Now I’m proud to say: “you can have your cake and eat it too”. Honestly, why would anyone want cake if they couldn’t eat it? Who came up with that expression? I would like to have a word or two with them in private, armed with a wooden spoon.
- 2 scoops EFX Sports vanilla Pure Whey or Protein 6
- One 7 or 8 oz. package of low fat or (preferably) protein plus cream cheese
- ¼ cup almond flour, super-fine is best
- ½ cup frozen blueberries, thawed in the microwave—save the juice!
- 1 envelope of gelatin (1 tbsp.)
- ¼ cup cool water
- 1 packet of stevia sweetener
Put the gelatin in another bowl with the ¼ cup cool water, and whip with a fork until the lumps are gone. Microwave it for about 40 seconds or until the mixture rises. Then pour it into the cheesecake mixture and beat some more with the hand mixer until it looks smooth.
Spray an 8-inch rectangular glass baking dish or baking tin with nonstick spray and spoon in the cheesecake mixture. Smooth the top of the mixture with a spoon so it’s flat. Put this in the freezer for 30-60 minutes.
Take the cheesecake mixture out of the freezer. It should be firm and slightly bouncy to the touch but not frozen solid. Cut it into 3 slices, and then cut 2 in the opposite direction. You should have 12 pieces.
Protein: 7 g
Fat: 3 g
Carbs: 3 g
Fiber: .4 g