Try these low-fat, protein-packed muffins for a great tasting offseason dessert!
INGREDIENTS
To make the crust:
5 oz dates
5 oz almonds
1 tbs coconut oil
2 tbs unsweetened shredded coconut
To make the cheesecake:
8 oz fat free cream cheese
1/2 cup vanilla protein powder
3 egg whites
1 tbs pure vailla extract
1/2 cup Stevia in the raw
1/8 cup fat-free half and half (*or almond milk)
2 tbs natural peanut butter
1/4 cup dark chocolate chips
3 tbs unsweetened shredded coconut
*Makes 12 muffins
DIRECTIONS
Using a food processor blend all ingredients for crust until its the consistency of a coarse paste. This could take a few minutes. Once done, line muffin pan with liners and then press crust mixture in equal distrubitions in to each muffin hole. Press firm to bottom.
In a separate bowl mix all remaining ingredients except of coconut and chocolate. Blend until smooth. Stir in chocolate and coconut at that point until mixed in well.
Pour batter equally over crust. Sprinkle a little shredded coconut on top.
Bake in an oven preheated to 350 degrees for 15 minutes or until centers are set.
TOTALS
Calories 215
Protein 13.03g
Carbohydrates 21.62g
Fat 9.12g
Sodium 155mg
Fiber 2.45g
Sugars 16.31g
Jenny Grothe is an NPC Figure competitor, mother and author. Her book, 75 Ways To Love Your Oatmeal, is available here. She is a writer/recipe creator for Oxygen and Muscle & Fitness Hers magazines, as well as the NPC News Online. See more of Jenny’s recipes at www.jen-fits-playground.com or on her Facebook page, Recipes for Gals in Figure and Bodybuilding.
