Sunday, July 27, 2014

Key Lime Protein Cheesecake

     Quest just advertised a new Key Lime Pie recipe and it put me in the mood to start playing with a little Key Lime myself .  Does it get any better than a good Key Lime Pie!!!???  Especially if its rich, smooth and creamy ... AND each slice has 138.5 calories, 5.5g carbs, and 18.25g protein!  The 9'' Springform pan will give you 8 slices.  And, I found a new high quality Whey Protein at Supplement Giant that was a totally pure formula, Zero Carbs and bakes up wonderfully!!!  Check them out, and then bake your own Key Lime Pie guilt free !!!  ( please disregard my first attempt at decorating with swirls, ...I am definitely not going to be accused of being a "Swirl Queen" anytime soon)... I asked my daughter Chelsea to do it for me because she has a Cupcake company, "Chelsea Cake's" and is a pro... but she had the nerve to tell me I needed to grow up and start doing things for myself these days :0

2 Coconut Cashew Quest Bars, dived into 8 pieces on each bar
2 Tablespoons Almonds, 1 oz or 24 Almonds
3 Packets Truvia
1 teaspoon Coconut Oil
1 Tablespoon plus 3/4 cup Egg Whites
3-5.3oz Light&Fit Dannon Greek Key Lime Yogurt
1 scoop plus 1 Tablespoon Vanilla Protein Powder
1/4 cup fresh squeezed Lime Juice
Zest of one Lime
3 Tablespoons 2% Fage Greek Yogurt
Dash Vanilla
1 teaspoon Coconut Sugar

     Bake divided Quest Bars on Silpat lined cookie sheet at 400 for 5-7 minutes, or until crisped.  I actually turned mine over after cooking and baked on other side for another 5 minutes so after they cool they will be super crispy and easy to grind into crumbs.  Add cooled cookies to Magic Bullet along with the almonds and grind to powder.  Add 1 packet Truvia, Coconut Oil, and 1 Tablespoon Egg Whites and continue to blend til thoroughly combined.  Pat crust onto bottom round of 9" Springform pan that has been sprayed with Butter Pam, and re attached to pan. Meanwhile, mix Key Lime Yogurts, 3/4 cup of Egg Whites, 1 scoop Protein Powder, Lime Juice and 2 packets Truvia and pour into pan.  Sprinkle zest on top of batter and bake at 325 for 30-40 minutes, making sure it is still giggly when you remove from oven, otherwise it will be too dry.  I promise it will set up as it cools and chill overnight.  While baking, mix frosting of 3 Tablespoons Fage Yogurt, Dash Vanilla, Coconut Sugar, and 1 Tablespoon Protein Powder, then add to ziplock baggie and chill til ready to frost after Cheesecake has cooled and chilled. When ready to frost, snip one corner of the baggie, Be creative and decorative to your hearts desire  and feel like you are back in 4th grade art class !!!   Enjoy  ;)

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