Tuesday, May 27, 2014

Coconut Cashew Cheesecake with Pineapple Topping

     Ok, I gotta say, ... I knocked this one outta the park !!!  It totally ROCKS !!!  You simply MUST try this, especially if you are a Coconut LOVER !!!  ... which I am.    Not only does this taste fantastic, the stats are a winner as well~ 185.75 calories, 9.35g carbs, and 23.5g protein per slice ( one slice is 1/8 of a 9" Springform pan).

4 Coconut Cashew Quest Bars
4 Dannon Greek Light&Fit Toasted Coconut Yogurt
1 cup Egg Whites
1/2 cup Vanilla Protein Powder
Dash Cinnamon
Dash Vanilla
3 Tablespoons Unsweetened shredded Coconut
4oz finely diced Pineapple
1-2 packets Stevia

     Remove bottom round from Springform pan, spray with Pam.  Heat unwrapped Bar for 15 seconds in microwave and press into half of round, repeat with another bar to cover entire bottom round. Then snap round back into Springform pan and secure into place.  Meanwhile, blend Yogurt, Egg Whites, Protein Powder, Cinnamon and Vanilla.  Finely dice remaining 2 Bars, set aside. Pour half of batter in pan, top with half of the diced bars, gently spoon remaining batter on top.  Finish by topping with remaining diced bar and the 3 Tablespoons Coconut.  Bake at 325 for 45-55 minutes, or til slightly wobbly.  While cooking, combine pineapple and stevia.  Chill Cheesecake overnight, remove rim of pan, and divide into 8 slices.  Top each slice with a scant Tablespoon of the Pineapple mixture.  Enjoy  :)

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