Pumpkin Cheesecake Cup

ProteinBanana Split copy

Ingredients:

  • Crust: Quest bar (Cinnamon Roll)
  • Filling: 1/2 cup low fat Cottage cheese, 1/4 cup canned Pumpkin purée, 1 scoop BSN Whey DNA (Vanilla Cream), Pumpkin pie spice
  • Topping: vanilla Greek yogurt

Recipe:

Preheat your oven to 350 degrees F
  1. Prepare the Crust:
    • Place 1 Cinnamon Roll Quest Bar into a bowl lined with plastic wrap. Microwave for 15 seconds. I recommend using plastic wrap so the Quest Bar doesn’t stick to the bowl.
    • Place the Quest Bar between 2 large pieces of plastic wrap. Use a rolling pin to flatten the Quest Bar.
    • Spray a small oven friendly bowl/pie plate/large muffin tin with non- stick cooking spray (PAM).
    • Place the crust into the bowl/pie plate/large muffin tin. Shape it with your hands.
    • Bake for 4 to 5 minutes (keep an eye on it so you don't burn it).

2. Prepare the cheesecake filling by mixing the following by hand in a dish:
  • 1/2 cup low fat Cottage cheese,
  • 1/4 cup canned Pumpkin purée,
  • 1 scoop BSN Whey DNA (Vanilla Cream),
  • Pinch of Pumpkin pie spice

3. Place the cheesecake filling into the crust

4. Top with 2 TBS vanilla Greek Yogurt

Nutritional Information:

Calories: 438, fat: 7.8g, saturated fat: 0.5g, cholesterol: 70mg, sodium: 458.7mg, carbohydrates: 36.7g, fiber: 19.5g, sugars: 7.2g, protein: 72g

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