2 envelope Knox Unflavored Gelatine
15 drops vanilla toffee liquid stevia
1 cup boiling water
1- 17.2 oz. fage non-fat greek yogurt
2 scoops Bod-e Shake, vanilla ice cream flavor
1 scoop Trutein, pumpkin pie flavor
1 container Gerber Graduates maple cinnamon puffs, crushed
topping: Walden Farms calorie free maple syrup
Mix gelatine and liquid stevia in a small bowl. Add boiling water; stir 5 minutes or until getaline is completely dissolved. In a high powered blender, beat greek yogurt, Bod-e, and trutein until creamy. Gradually add in gelatine mixture, beating until well after each addition. Refriderate about 45 minutes. Meanwhile, prepare a muffin tin by lining with aluminun muffin tins or aluminum foil. Sprinkle a little bit of the crushed puffs into each muffin well (this will be your "crust"). Then fill each muffin well with the chilled, soft set Bod-e mixture. Chill for an additional 4 hours. To serve, spread a small amount of the Walden Farms maple syrup on a small plate, turn out one "cheesecake", and sprinkle with a just a small amount of the crushed puffs. Yum!! Low calorie, low fat, and protein packed!
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