High Protein, Low Fat, Low Carb Chocolate Dessert
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
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
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)
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). 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. Slightly more calorific than topping on its own, but no butter, and the topping is far far better than a traditional cheesecake. 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. I know of a few additional ingredients I would love to have in it, but it would only add more calories 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. In the meantime, I’m off to run loads of errands. Tune in tomorrow for my NEW workout video.
See you then