Directions
- 1Add all wet ingredients (cottage cheese, fat-free cream cheese, large egg, egg whites) into a small blender.
- 2Blend on low for only 5-7 seconds, being careful not to over blend.
- 3Pour the blended mixture into a bowl.
- 4Add dry ingredients (vanilla whey/casein blend protein powder, zero calorie sweetener) to the bowl and mix to avoid clumping, then slowly combine with the wet ingredients, folding until mixed but not overmixed.
- 5Add 35g of crushed Fruity Pebbles to the batter and fold them in carefully.
- 6Evenly distribute the batter into four 4-inch springform cheesecake pans placed on an oven-safe pan with sides.
- 7Tap the pans to even out the batter.
- 8Cover the bottoms of the springform pans with aluminum foil to prevent water from entering during the water bath.
- 9Pour warm water into the oven-safe pan, ensuring the water covers half of the cheesecake molds, to create a water bath.
- 10Bake in the oven at 300 degrees Fahrenheit for 30 minutes.
- 11Once baked, slightly open the oven door, turn off the oven, and leave the cheesecakes inside for another 25 minutes.
- 12Let the cheesecakes cool at room temperature for 30 minutes, then transfer them to the fridge, still in their springform pans, to chill overnight.
- 13Remove the cheesecakes from the springform pans.
- 14Top each cheesecake with fat-free cool whip.
- 15Sprinkle additional crushed Fruity Pebbles on top of the cool whip.
- 16Place the decorated cheesecakes in the freezer for 30-60 minutes to allow the cool whip to firm up like ice cream.
Ingredients
- 240 g Plain Non-Fat Greek Yogurt
- 120 g 2% Cottage Cheese
- 120 g Fat-Free Cream Cheese
- 1 Large Egg
- 50 g Egg Whites
- 50 g Vanilla Whey/Casein Blend Protein Powder
- 14 g Sugar-Free/Fat-Free Cheesecake Pudding Mix
- 10 g Zero Cal Sweetener
- 35 g Crushed Fruity Pebbles
- Fat-Free Cool Whip
Equipment
Small blenderBowl4-inch springform cheesecake pansOven safe pan with sidesAluminum foilSpatulaBaking tray
Tips
- Do not overblend the wet ingredients to avoid incorporating too much air.
- Do not overmix when combining wet and dry ingredients and folding in Fruity Pebbles.
- Use aluminum foil to cover the bottoms of the cheesecake pans to prevent the water bath from seeping in.
- A water bath (bain-marie) ensures even cooking and prevents the cheesecakes from falling flat.
- For the best results, let the cheesecakes chill in the fridge overnight.
- For an ice cream-like topping, freeze the cheesecakes with cool whip and Fruity Pebbles for 30-60 minutes.
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