P - 25g, C - 34g, F - 9g
19g @cornthins_original (corn thins)
10mls sugar free maple syrup
100g greek yoghurt
50g light cream cheese
10g Strawberry Cheesecake Almond Protein Powder (@macr0mike )
10mls boiling water
2.5g gelatine powder
20g strawberry jam
1️. Place the corn thins, cinnamon and stevia into a blender and blitz until it becomes a crumble consistency.
2️. Place the corn thin crumble into a small bowl and add in the maple syrup and water. Mix until combined.
3️. Place the base ingredients into a small single serve cake tin. Press to even out the base.
4️. In another small bowl, mix the greek yoghurt, cream cheese & almond protein powder.
5️. Place the boiling water and the gelatine powder in a small water and stir until dissolved.
6️. Pour the gelatine into the yoghurt mixture and mix to combine.
7️. Place the filling on top of the base and place into the freezer for 2 hours.
8️. When ready to serve, pop the cheesecake out of the tin and place onto a serving plate.
9️. Combine the strawberry jam and strawberries (diced) together in a small bowl and place on top of the cheesecake.