Скачать или смотреть Fruity Pebble Protein Cheesecake Cookies! Only 205 Calories!🍓🍰🍪

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❗Made By:   / theflexibledietinglifestyle  

Macros For Each Cheesecake (without toppings):
205 Calories
16.5g Carbs
4.5g Fat
26g Protein

Macros For Each Cheesecake w/Toppings:
242 Calories
9.5g Carbs
6.5g Fat
26.5g Protein

Ingredients:
Make 4 Servings

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
35g Crushed Fruity Pebbles

Cooking Directions:
Add all your wet ingredients into a small blender and blend on LOW for 5-7 seconds.
Add your dry ingredients into a bowl and mix to avoid clumping.
Then slowly combine wet with dry and fold till mixed but not overmixed.
Add 30g fruity pebbles and mix into the batter.
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.
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.
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.
Then once ready, add your toppings fat free cool whip and crushed fruity pebbles on top. Add to the freezer for 30-60 minutes to let the cool whip turn to ice cream.

Enjoy!

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