Frozen Chocolate (Protein) Cheesecake....mmmmm....

Tonight I needed a new post-dinner snack. I was chocolate-pb'd out (I know, right? seems impossible but it's true!) So with what was left of the cream cheese from the carrot cake pancakes last weekend I thought I'd try a new variation of my frozen protein cup. And let me tell you, it's highly yummy! Goodbye PB, hello cheesecake!




Frozen Chocolate (Protein) Cheesecake
Serves 1

Ingredients:
- 1 scoop of vanilla/chocolate whey isolate protein powder* (if you want some recommendations for good brands to pick up, email me - this recipe uses AllMax IsoWhey brand)
- 1 tbsp of unsweetened cocoa
- 1-2 tsp sugar-free instant jell-o pudding mix (don't skip this part...it stops the dessert from freezing in a solid frozen-milk type way - it's the secret to the texture!)
- 1 tbsp light cream cheese
- 1 tbsp plain greek yogurt
- 1 pkg stevia/splenda
- 'just enough' unsweetened almond milk/regular milk

1) Combine protein powder, unsweetened cocoa, sugar-free jello mix together. Add 'just enough' unsweetened almond milk/milk to be able to dissolve all of the powder. The thicker the mixture, the creamier your frozen dessert will be. 'Whisk' until smooth.

2) Combine cream cheese, greek yogurt and sweetener in another small bowl and blend well.

3) Drop cream cheese mixture in small spoonfuls evenly on protein mixture.

4) Put a knife into the dessert and trace back and forth across the dessert to 'swirl' in the cream cheese mixture so it's marbled throughout the protein.

5) Freeze for approximately 30-60 minutes (works best at the back of the freezer!) A half hour will get it to be frozen on top and kind of gooey on the bottom, but if you want it frozen solid keep it in there until you're happy with the result!

Calories: 190; Fat 3g; Carbohydrates 8g; Fibre 2g; Protein 32g;