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With no base and a jelly topping this high protein cheesecake is virtually fat-free. It can be part of any strict diet.
500 g lite cottage cheese
2 level scoops slim protein powder
1 pack raspberry jelly
1/3 <span class="measurestring" title="cup (240 ml)">cup</span> boiling water (for unflavoured jelly)
1 1/2 <span class="measurestring" title="cup (240 ml)">cups</span> boiling water (for flavoured jelly)
225 g fat free cream cheese
1/3 cup unsifted icing sugar
3 tsp gelatin powder
Sprinkle the unflavoured gelatin powder on top of 1/3 cup boiling water, whisk it with a fork until it completely dissolves. Stand it aside to cool.
Prepare the flavoured jelly with 1 1/2 cups of water. Set it aside to cool as well.
Blend the cottage cheese and cream cheese together. Add sugar, protein powder and blend it for a little more. Add the dissolved unflavoured gelatin and blend again for at least a minute.
Pour it into a cake tin lined with glad wrap and chill in the fridge for about 25 minutes.
After it set just enough to hold the topping, pour the flavoured jelly on top, put it back to the fridge to set completely.
There are 120 calories in 1 serving of Protein Cheesecake.
, 44% carbs, 52% prot.
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