Delicious Hi-Protein Cherry Ripe Cheesecake
A somewhat lighter and easier alternative to one of my previous cheesecake recipes:
:yum: Base: 50g butter, melted 1/2 tsp sugarfree vanilla essence 2x sachets Splenda 100g almond meal Filling: 1 packet (2 x sachets) Aeroplane Jelly Lite dark cherry flavour, disolved in 125mL boiling water (allow to cool slightly before use) 1kg smooth Ricotta cheese 180g (6 level scoops) PVL "Whey Gourmet" chocolate coconut cream pie flavour For base: 1. Combine melted butter, Splenda, vanilla and almond meal well and press into the base of a springform tin. 2. Place in freezer until firm (not frozen!) For filling: 1.Blend Ricotta, protein powder and disolved gelatine in a blender or food porcessor, until thoroughly combined. 2.Pour over base and chill for at least 2 hours, until thoroughly set. Values for whole recipe: Cals: 3040 Fat: 215g Protein: 216g Total carbs: 67g Net carbs: 32g |
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