Скачать или смотреть OREO Cheesecake Crumbl Cookies! Only 198 Calories (With 26g Protein 🤯)

😮‍💨 198 Cal OREO Protein Cheesecake Cookies

📍 If you are looking for a high protein, low calorie dessert that’s HUGE, DENSE and DELICIOUS… You found it with these OREO Protein Cheesecake Cookies! Insane for dessert meal prep.

✅ Macros for each Cheesecake (without toppings):
198 Cals, 12.5g Carbs, 2.5g Fat, 26.5g Protein

✅ Macros for each Cheesecake w/Toppings:
228 Cals, 15.5g Carbs, 4.5g Fat, 26.5g Protein

✳️ Ingredients (Makes 4):
240g Plain Non Fat Greek Yogurt
120g 2% Cottage Cheese
120g Fat Free Cream Cheese (I get from Wal-Mart)
1 Large Egg
50g Egg Whites
50g Vanilla Whey/Casein Blend Protein Powder
14g Sugar Free/Fat Free Cheesecake Pudding Mix
10g Zero Cal Sweetener
4 Crushed OREO Thins

❇️ Directions:
1️⃣ Add all your wet ingredients into a small blender and blend on LOW for 5-7 seconds.
2️⃣ Add your dry ingredients into a bowl and mix to avoid clumping.
3️⃣ Then slowly combine wet with dry and fold till mixed but not overmixed.
4️⃣ Crush up your 4 oreo thins and mix into the batter.
5️⃣ Add the batter evenly to your 4 small (4in) springform cheesecake pans (got off amazon) that are on top of an over safe pan with sides. Cover the bottoms with aluminum foil (see video) so the water bath doesn’t mix with the cheesecakes. Now add warm water into the pan. This is for the water bath (bain-marie) which will ensure these cook evenly and don’t fall flat in the middle. You want half the cupcake molds covered with water.
6️⃣ Add to oven on 300 degrees F for 30 minutes. Then turn oven off and slightly open the door of the oven. Leave the cheesecakes in there for another 25 minutes.
7️⃣ Once done, let them cool at room temp for another 30 minutes. Then transfer to the fridge still in the springform pans to cool for 4-6 hours. The longer the better.
8️⃣ Then once ready, add your toppings fat free cool whip and crushed OREOs on top. Add to the freezer for 30-60 minutes to let the cool whip turn to ice cream. Then enjoy!