Raspberry and Lemon Cheesecake Bites

Makes 6

Prep time: 25 minutes ( +4 hours of setting time)

Macros:

Calories 171

Protein 12.1g

Carbs 14.4g

Fat 7.1g

Ingredients:

1/2 cup cream cheese

1 cup low-fat Greek yoghurt

50g True Protein WPI 90 in French Vanilla

1/3 cup icing sugar

1 tbsp lemon zest

1/2 cup fresh or frozen raspberries

Method:

1. Preheat oven to 150°C and line 6 muffin moulds with muffin cups.

2. Place all ingredients, except the raspberries, into a bowl and whisk until smooth.

3. Pour into the prepared muffin cups and bake for 20 minutes or unril there is a slight wobble in the centre of the cheesecakes. 

4. Allow to cool to room temperature then place into the fridge to set for 4 hours or overnight. Remove from casing and enjoy!