16 Mar Cocoa Protein Cheesecake!
TFS Cocoa Protein Cheesecake
This recipe is courtesy of Jenn Looney at The Fitness Studio in Dudley. She owns the gym that houses the other NV site in Dudley MA!
Totally Fudgy Sensational Power Cheesecake
1 Cup plus 1 TBSP low fat cottage cheese
1/2 cup low fat organic chocolate milk or chocolate almond milk (no high fructose corn syrup)
4 scoops chocolate protein powder (no artificial flavors/colors/sweeteners)
2 TBSP natural peanut butter (Due to allergy issues, I used almond butter and it worked great. Use what you prefer.)
2 TBSP powdered unsweetened baking cocoa
Preheat oven to 350 degrees F.
In blender mix cottage cheese and chocolate milk until creamy and smooth. Add in protein powder, coco powder, and peanut butter mix well until thoroughly combined and mixture has an even color and there are no lumps. (4 min) Pour mixture into 4 – 6 small ramekins and place ramekins in a 9×13 pan. Fill 9×13 pan with water so that the water comes half way up the outside of the ramekins. Place entire pan in oven and bake about 30 minutes. ( on my first try I baked them too long… found them a little too dry, my second try 30 min made them very creamy.) Remove from oven and cool. When cool cover and refridgerate overnight. Serve cold or at room temperature.
Makes 4-6 servings. (And usually get 6)
*Substitute the chocolate milk for chocolate coconut or almond milk! *