October 26th, 2015
- 1 large egg white
- ½ tbsp cocoa powder (unsweetened)
- 0.667 serving (serving = ½ cup) Michigan Brand Fat Free Cottage Cheese
- 1 tbsp semi-sweet mini chocolate chip morsels
- 0.625 serving (serving = 2 full crackers) low fat cinnamon graham crackers
- 0.125 serving (serving = ¼ cup) flaxseed meal
- 0.03125 serving (serving = 1 cup) unsweetened vanilla milk
- 2 tablespoon marshmallow fluff
- 2 1 packets sweetener
- 1 level scoop whey
- 0.667 serving (serving = 1 cup) Greek Vanilla yogurt
- Pre-heat oven to 325 degrees.
- In a food processor or Nutribullet, process 1 1/4 Honeymaid Low-Fat graham crackers (regular flavor, not cinnamon!) and 1/2 tbsp ground flaxseed until it reaches a fine powder like consistency (or you can just smash it up in a Ziploc bag). Mix in 1 tsp almond milk, then divide evenly into 7 silicone baking cups. Press the crust into the bottom of the baking cups. Set aside.
- In a food processor or Nutribullet, blend 1/3 cup cottage cheese and egg white until smooth. Mix in 2/3 cup Greek yogurt, 1 scoop Cellucor S’mores protein powder, 1/2 tbsp cocoa powder, 1/2 tsp almond milk and 2 packets of Truvia until smooth. Pour evenly into baking cups, leaving about 1/4 inch space at the top of the cups.
- Place cheesecake cups into larger baking dish and fill dish with water until almost even with the top of the cheesecake filling. Bake at 325 degrees for 20-23 minutes or until centers of cheesecake are still a little jiggly (like Jello).
- Allow cheesecakes to cool in the water bath until water is room temperature, then remove cheesecakes from water bath and refrigerate, uncovered for at least an hour before serving (best if refrigerated overnight before serving).
- Before serving, top cheesecakes with marshmallow fluff, mini-chocolate chips and additional pieces of graham cracker if desired.