Each Friday we will be publishing a recipe for you to try over the weekend.

High Protein Cheesecake – serves 2

While not especially weight-loss friendly, this lovely dessert makes a great treat and is far better for you than most shop-bought cheesecakes. And it’s gluten free!

Ingredients

For the base
¼ cup of dates – pitted
¼ cup of pecans – shelled
2 tablespoons melted coconut oil

For the topping
200 grams low fat soft cheese
2 scoops vanilla whey protein powder
50 grams white chocolate
2 gelatine leaves
½ teaspoon vanilla essence
2 tablespoon agave or fructose syrup
1 tablespoon of chopped cranberries

Directions

Put the dates, pecans and coconut oil in a food processor and blend into a rough paste. Spoon the mixture into two individual ramekins and then pop them in the fridge for an hour.

Meanwhile, melt the white chocolate by placing it in a bowl over a pan of hot water. Once melted, add the gelatine leaves and stir until they are completely dissolved. Slowly add the rest of the ingredients, stirring all the time. If the mixture becomes too thick, add a few teaspoons of coconut milk. Continue stirring until you are left with a smooth and lump-free mixture.

Pour the mixture into the ramekins over the pecan and date bases and then sprinkle with the cranberries. Return the pots to the fridge and chill for two to four hours.

Nutritional Values per Serving

Calories 742, Protein 43 grams, Carbohydrate 73 grams, Fibre 6 grams, Fat 31 grams