Thursday, May 8, 2014

White Chocolate Raspberry Cheesecake with Brownie Crust

     This is not The Cheesecake Factory folks, ... BUT !!!  I gotta tell ya, it's close enough for me, especially when I tell you the stats are 160.25 calories, 6.75g carbs and 21.25g protein per sizable piece!!!  You get 8 servings from a 9" Springform pan.  Its the little things ...  ;)

2 Double Chocolate Chunk Quest Bars
Butter Pam
4 - 5.3oz Raspberry Dannon Greek Light&Fit Yogurt
1 cup Egg Whites
1/4 cup Vanilla Protein Powder
Dash Cinnamon
Dash Paige's Handcrafted Vanilla
2 Raspberry White Chocolate Quest Bars, chopped into very small pieces
1/4 cup Raspberries, plus more for garnish

     Remove bottom round from 9" Springform pan and spray with Butter Pam.  Microwave  1unwrapped Chocolate Bar for 15 seconds and pat softened bar on half of circle, repeat with the other half to cover entire surface.  Chop ( I sucker the Hubs into doing this for me while I do other stuff ...) the 2 Raspberry Bars into very small pieces, set aside.  In mixing bowl, combine yogurt, egg whites, protein powder, cinnamon and vanilla and pour half of batter into bottom of Springform pan.  Top batter with half of Raspberry Bar, continue filling with remaining batter. Blend 1/4 cup fresh Raspberries in Magic Bullet and spoon several droppings on top of batter, then take a knife and make a swirl pattern in each raspberry circle, ( get creative and go wild with your inner creativity ;).  When finished top with remaining Raspberry Bar crumbles and bake at 325 for 40 minutes, or til slightly wobbly, don't over bake.  I have found that exactly 40 minutes works out perfectly. Let cool, and remove Springform pan using a knife to loosen edges if necessary before removal ( I have not needed to do this however, when the cheesecake cools it shrinks a little resulting in a natural pulling away from the edges).  Chill over night and enjoy an 1/8 of a piece with a few more berries for garnish for breakfast guilt free !!!  Enjoy  ;)

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