Okay…I have to admit that I have a slight addiction to cheese products,
but I sometimes hesitate because I should watch my cholesterol intake..
Substituting cheese for yogurt has been known for many years but
I was a little bit skeptical about it since I am a big fan of cheesecake and
I thought I could tell a big difference between the two.
However, I have great news for cheesecake lovers. This, my friend, is the real deal!
It tastes just like a real rare cheesecake.
It’s not only tasty but also packed with protein and low in calories:)
I hope you try this and let me know what you thought about it!
Yogurt Cheesecake
Cooking Time: 60 min* *Doesn’t include chilling time.
Serving Size: 8-9
Ingredients
- 2 cup PB2 (Powdered Peanut Butter)
- 1 cup Water
- 1/3 cup Unsalted Peanut Butter
- 80g Ground Rice Cake
- 750g Plain Yogurt
- 4 tbsp Stevia
- 1 tbsp Vanilla Extract
- Half Lemon (Juiced)
- **Cocoa Powder as you wish
How to
- In a small bowl, mix PB2 and Water until smooth.
- Add Unsalted Peanut Butter in the bowl, mix them well.
- In a separate large bowl, put Ground Rice Cake,
add the PB mixture. Mix them well using clean hands. - Move the mixture into a 9 inch non-stick cake pan. Using hands,
push it to fill the bottom of the pan very tightly and make it as flat as possible. - Bake it in the preheated oven at 350 °F for 15 min.
- In a large separate bowl, put Yogurt, Stevia, Vanilla Extract and
lemon juice all together and mix them well. - In the cake pan that was baked for 15min, cool off for a few min,
add the mixture and bake it in the preheated oven
at 350 °F for 30 min. Let it cool for a while at room temperature. - Let it chill in the fridge for 30 min.
- Top with cocoa powder as you wish before serving.
Enjoy!
