CHOCOLATE PEANUT BUTTER PROTEIN CHEESECAKE RECIPE
Chocolate Peanut Butter Protein Cheesecake
By Melissa Clark
1 cup gluten-free oats
2 tbsp honey
60 g nut butter of choice
1 cup fat free plain yogurt
1 tub fat free cottage cheese
1 scoop (32 g) USN BlueLab™ 100% Whey Chocolate Peanut Butter flavour
200 ml egg whites (approx. 6 large egg whites)
1 tsp vanilla essence
1. Preheat oven to 180˚C.
2. Mix oats, honey and peanut butter and press into a baking tray sprayed with non-stick spray to make a base.
3. Blend together plain yogurt, cottage cheese, USN BlueLab™ Whey, egg whites and vanilla essence.
4. Pour yogurt mixture on top of the base and place into oven for 20-30 minutes.
5. Allow to cool and set in the fridge for 1 hour before slicing.