S
smawshot01
Senior Member
- Nov 7, 2011
- 242
- 15
Macros for whole cake (not including strawberry topping): Protein 164g/Fat 12g/Carbs 99g/Calories 1119
Macros for strawberry topping: Protein 3g/Fat 0g/Carbs 38g/Calories 159
Brownie Crust:
130g (1/2 cup) Northern White Beans, canned
1/2 cup non fat Greek yogurt (Fage)
3/4 cup liquid egg substitute
3/4 cup Splenda
1/4 cup Hershey’s Special Dark Cocoa Powder
1 Teaspoon vanilla extract
1 Teaspoon instant coffee (can omit if you don’t have any)
Pinch salt
1/2 teaspoon baking powder
1. Preheat oven to 350 Degrees F. With 9” springform pan, line the bottom with parchment paper and spray the sides with non stick spray (if you don’t have a springform pan, prepare a 9” cake pan)
2. With a food processor or blender, blend all ingredients until it’s smooth.
3. Pour batter into the prepared pan and bake for 30-40 minutes (test doneness by inserting a toothpick in the middle and only a few crumbs are stuck to it).
4. Cool brownies and reduce the oven temperature to 325 degrees F.
Cheesecake
12oz - Fat Free Philadelphia Cream Cheese
10oz - F age 0% Fat Free Greek Yogurt
2 whole eggs
3/4 Cup - Granulated Splenda
1/4 Cup - 1% Milk
1.25 Scoop - Trutein Vanilla Protein (42.5g)
1 tsp - Vanilla Extract
1/4 tsp - Kosher salt
Directions: All ingredients at room temperature.
1. Cream Cheese in mixer - mix on medium until creamy - scrape sides of bowl down.
2. Add splenda - mix on medium until incorporated - scrape sides of bowl down.
3. Add eggs one at a time while on medium. Again…scrape.
4. Add the rest of the ingredients - mix on medium for 3 minutes.
5. Pour batter in pan with brownie crust
7. Bake at 325 for 30 minutes. Turn oven to 200 for 50min - 1 hour. Remove and let cool on the counter. Wrap and refrigerate overnight.
Strawberry Balsamic Syrup
3 cups strawberries, cut into quarters
2 tablespoons balsamic vinegar
1 Tablespoon Splenda (or sugar if your macros allow)
1/4 teaspoon fresh ground pepper
Combine the strawberries,balsamic vinegar, 1 tablespoon Splenda, and pepper 30 minutes to 1 hour before serving cheesecake. Spread on top of cake or serve on the side.
Macros for whole cake (not including strawberry topping): Protein 164g/Fat 12g/Carbs 99g/Calories 1119
Macros for strawberry topping: Protein 3g/Fat 0g/Carbs 38g/Calories 159
Macros for strawberry topping: Protein 3g/Fat 0g/Carbs 38g/Calories 159
Brownie Crust:
130g (1/2 cup) Northern White Beans, canned
1/2 cup non fat Greek yogurt (Fage)
3/4 cup liquid egg substitute
3/4 cup Splenda
1/4 cup Hershey’s Special Dark Cocoa Powder
1 Teaspoon vanilla extract
1 Teaspoon instant coffee (can omit if you don’t have any)
Pinch salt
1/2 teaspoon baking powder
1. Preheat oven to 350 Degrees F. With 9” springform pan, line the bottom with parchment paper and spray the sides with non stick spray (if you don’t have a springform pan, prepare a 9” cake pan)
2. With a food processor or blender, blend all ingredients until it’s smooth.
3. Pour batter into the prepared pan and bake for 30-40 minutes (test doneness by inserting a toothpick in the middle and only a few crumbs are stuck to it).
4. Cool brownies and reduce the oven temperature to 325 degrees F.
Cheesecake
12oz - Fat Free Philadelphia Cream Cheese
10oz - F age 0% Fat Free Greek Yogurt
2 whole eggs
3/4 Cup - Granulated Splenda
1/4 Cup - 1% Milk
1.25 Scoop - Trutein Vanilla Protein (42.5g)
1 tsp - Vanilla Extract
1/4 tsp - Kosher salt
Directions: All ingredients at room temperature.
1. Cream Cheese in mixer - mix on medium until creamy - scrape sides of bowl down.
2. Add splenda - mix on medium until incorporated - scrape sides of bowl down.
3. Add eggs one at a time while on medium. Again…scrape.
4. Add the rest of the ingredients - mix on medium for 3 minutes.
5. Pour batter in pan with brownie crust
7. Bake at 325 for 30 minutes. Turn oven to 200 for 50min - 1 hour. Remove and let cool on the counter. Wrap and refrigerate overnight.
Strawberry Balsamic Syrup
3 cups strawberries, cut into quarters
2 tablespoons balsamic vinegar
1 Tablespoon Splenda (or sugar if your macros allow)
1/4 teaspoon fresh ground pepper
Combine the strawberries,balsamic vinegar, 1 tablespoon Splenda, and pepper 30 minutes to 1 hour before serving cheesecake. Spread on top of cake or serve on the side.
Macros for whole cake (not including strawberry topping): Protein 164g/Fat 12g/Carbs 99g/Calories 1119
Macros for strawberry topping: Protein 3g/Fat 0g/Carbs 38g/Calories 159