Makes 10
Prep time: 20 minutes
Baking time: 25 minutes
Macros:
Calories- 131
Protein- 9g
Carbs- 8.3g
Fat- 5.8g
Ingredients:
For the cheesecake:
250g low-fat cream cheese
1 1/2 cups low-fat Greek yogurt
1/2 cup granulated sweetener
2 eggs
1 tsp lemon juice
1 tsp vanilla essence
1 scoop (30g) True Protein WPI 90 in French Vanilla
For the berry coulis:
1 1/2 cups frozen mixed berries
3 tbsp granulated sweetener
1 tsp lemon juice
1 tsp corn flour + 1 tbsp water
Method:
1. Preheat oven to 160 degrees Celsius and spray 10 muffin cups with non-stick cooking oil.
2. Into a bowl, beat together the cream cheese, yogurt and sweetener until smooth and creamy.
3. Next, add in the eggs, lemon juice, vanilla essence and protein powder and continue to mix until combined. Set aside.
4. To make the coulis, place the berries, sweetener and lemon juice into a small saucepan on medium heat and stir for 4-5 minutes. Combine the corn flour and water then add into the coulis mixture and continue to stir for 2 minutes. Take off the heat and allow to sit for 5 minutes. Next, pour the mixture into a high-speed blender and mix on high until it become a smooth sauce.
5. Spoon the cheesecake batter into the cupcake moulds up to half way full then add in 1 tsp of coulis, marble the 2 together by using a tooth pick. Repeat this process again to create an even distribution of berry coulis throughout.
6. Place cheesecakes into the oven and bake for 25 minutes or until they only have a slight wobble, turn oven off and leave the door slightly open allowing the cheesecakes to cool for 1 hour. Cooling the cheesecakes slowly like this will help prevent a crater forming in the centre. Next, place the cheesecakes into the fridge for 4 hours or overnight. Serve with the remaining coulis and enjoy!
