PROTEIN STRAWBERRY CHEESECAKE BATTER

Name: PROTEIN STRAWBERRY CHEESECAKE BATTER
Prep time: 20 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 1.25 cup vegan greek yogurt; 42 g vanilla protein; 2 tbsp lemon juice; 0.5 cup frozen strawberries; 0.5 tbsp chia seeds; 1 piece GluteNull Macarena Cookie (or sub GluteNull Cocomoko cookie!)

20 mins prepServes 4

A high protein, plant-based Valentine’s day dessert featuring a crunchy almond crust from GluteNull cookies, a tangy and sweet cheesecake batter made from thick vegan Greek yogurt, lemon juice, and vanilla protein, with layers of homemade strawberry and chia jam.

4 servings

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Instructions

To a saucepan add frozen strawberries and chia seeds. Bring heat to medium low and cook until strawberries can easily be mashed with a fork. Set aside to cool and gel with the chia seeds, 10 minutes.

To a mixing bowl add: vegan greek yogurt, vanilla protein and lemon juice. Whip together well until it’s nice and smooth, set aside.

Add the strawberry/chia seed mixture to a high speed blender and blend until smooth.

Pour the blended strawberry jam into the yogurt and gently stir it through 2-3 times only. Stirring less allows for the yogurt and strawberries to be combined but not one mixture.

Crumble the @glutenull Macarena cookie by hand into the yogurt bowl and gently fold, once or twice.

Spoon into 4 containers or seal in one large container. Refrigerate until ready to eat. Enjoy!

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PROTEIN STRAWBERRY CHEESECAKE BATTER

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