High Protein, Low Fat, Low Carb Chocolate Dessert


Hi everyone,

I was going to do a workout today, but I simply do not have the time. So I thought, with the weekend coming up, you might appreciate a recipe for a guilt-free dessert!

Oh btw, I will have a workout tomorrow AND Sunday to make up for today πŸ˜€

Now, back to the yummy dessert. As you know, Andrew and I are big Foodies and we love our treats at the weekend – especially anything to do with chocolate and/or cheesecake. The unfortunate thing is that these desserts are full of sugar and fat, making them super-calorific, and they can make you feel so sluggish after (although that could be a portion size issue too LOL). Also, if you don’t have time to make your own dessert and you have to buy one, then you know you will be consuming EVEN MORE crap because of the hydrogenated fats they use in commercial puddings etc etc. So it was high time we came up with a simple, but delicious alternative.

This dessert is similar in texture to a cheesecake topping/Jelly. Now, depending on how much of a treat you want this to be, there are options to make it more/less “evil” in the calorie department – which you can adjust depending on how good you’ve been – you know the drill πŸ™‚

So I’ll run through the ingredients and method now (with picts – to make it a little less boring) and then I will offer you a mega tasty adaptation at the end.


  • 1 x 300g tub of Fat Free Cottage Cheese
  • 1 x 170g tub of Fat Free Greek Strained Yogurt (Total 0%)
  • 100 – 200 mls (approx) of milk/water (to thin the mixture)
  • 2 Scoops Chocolate Whey Protein Powder
  • 1 Scoop Vanilla Whey Protein Powder (if you only have chocolate protein then add a 3rd scoop of it and 1/2 tsp vanilla essence)
  • 5-7 heap teaspoons Organic Cocoa Powder (add until you get the preferred chocolaty taste for you)
  • pinch of salt (to bring out the chocolate flavours)
  • 1-2 tsp unrefined sugar (optional)
  • 4 squares of 70% solids chocolate (also optional)
  • 1 sachet of plain Gelatine
  • A handful of flaked almonds (for the top)


Break up the squares of chocolate into small pieces, place in a glass bowl over simmering water and melt slowly (once melted, add the pinch of salt and stir).

Meanwhile in a separate bowl/jug, blend together the cottage cheese, yogurt and milk/water until it becomes a smooth yogurt-like consistency

Now blend in the whey protein until lump-free

Gradually add the cocoa powder to taste (I used 6 tsps), you may choose to add a little sugarΒ  at this point, if you are not using melted chocolate.

Stir in the melted chocolate. Have a taste and make sure it’s chocolaty and sweet enough for you. Now, prepare the Gelatine as per packet instructions and mix well.

Pour the pudding mixture into a small – medium serving bowl, sprinkle the almonds on the top and place the whole thing in the fridge for 2-4 hours (until set).Β  Serve on its own, with fruit (raspberries are great) or a little frozen yogurt.

NOW for the adaptation … into an actual cheesecake! Make this base.

180g of low fat digestive biscuits (crushed) mixed into 70-80g melted coconut oil. Pat into a round shallow cake tin and pour on your topping.Β  Slightly more calorific than topping on its own, but no butter, and the topping is far far better than a traditional cheesecake.Β  It may lack some creaminess, but it sure is a great tasting alternative, with tonnes of protein, lower fat and very few carbs (depending on whether the base is added of course).

There you have a protein cheesecake recipe. I hope you will try this, because I have been adjusting the recipe over the last few weeks to get it just right.Β  I know of a few additional ingredients I would love to have in it, but it would only add more calories πŸ™ So I have to draw the line at adding 4 squares of real chocolate – which really helps the flavour, as does the salt.

I will look forward to hearing feedback from those who try this.Β  In the meantime, I’m off to run loads of errands. Tune in tomorrow for my NEW workout video.

See you then


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18 Responses

  1. hannah says:

    oh and great recipe πŸ™‚

  2. hannah says:

    try adding 1tsp of coffee (dissolved) – it should really enhance the flavour of the chocolate. I add it to all my chocolate recipes (it shouldnt taste like mocha flavour either)

  3. rebecca says:

    Any idea what the macro’s are for this?


  4. Paul says:

    Now that sounds right up my street as I love chocolate. Do you use any particular brand of protein powder ? I guess it should work with most brands. I think my kids will like it as well and its much more healthy then store brought stuff.

  5. Brenda says:

    You are so awesome! This is an amazing dessert, with great taste and lots of craving-busting goodness. We’ve made it twice now, and will continue to do so… Thanks so much!

    • Marianne says:

      Thanks Brenda, you should try my raspberry and coconut muffins – they rock! I really need to make them again. But I love this dessert too πŸ˜›

  6. WeeLissa says:

    This looks fab! If I’m craving chocolate I blend 400g of Blue dragon film silken tofu with 150g of melted Green and Blacks dark chocolate and divide into 6 little pots for whenever I have the urge. They keep in the fridge for up to ten days if covered properly and, like yourself, I add some sweet berries to contrast the bitterness. At only 99 calories per portion it’s difficult to resist… πŸ™‚

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  11. Bianca says:

    Hi Marianne, this sounds tasty. Do you think that even we ectomorphs are allowed to try it? πŸ™‚
    Anyway, I’ll be trying your recipe and I’ll be looking forward to Saturday’s and Sunday’s workout videos.
    In the meantime, I have received my new 12 kg kettlebell and my Gymboss Timer, so that I can start doing Interval Training and especially training with heavier weights.


    • Marianne says:

      Bianca, I’m sure you could get away with eating the whole thing πŸ˜€

      Happy days you got a 12 and a gymboss, you’re well set now πŸ˜‰

      Will see ya tomorrow!

  12. Missy says:

    This sounds really good. I bet it tastes wonderful.

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