I mentioned this high protein, high fiber cheesecake breakfast tart on Monday and now it’s finally time to share the recipe! 

Inspired by Laura & Tessa.

High Protein Cheesecake Breakfast Tart

Ingredients:

For the base / crust:

  • 1 serving high fiber cereal (I used Trader Joe’s), 2/3 cup
  • 1/2 scoop MRM vanilla whey (or another protein powder)
  • 1 Tbsp ground flaxseed
  • 1 Tbsp almond milk
  • 1/2 tsp cinnamon

For the topping:

  • 1/4 cup fat free cottage cheese
  • 1 Tbsp almond milk
  • 3-4 drops vanilla stevia, or another sweetener + 1/4 tsp vanilla

  1. Combine crust ingredients in a blender / food processor / magic bullet. 
  2. Spread crust mixture into a thin layer on a dish or in a bowl.  Refrigerate.
  3. Blend topping ingredients until smooth.
  4. Spread evenly on top of crust mixture and return to refrigerator for at least 15 minutes (or the freezer for 5 if you can’t wait).

Top with fruit or granola and enjoy!

Approximate nutrition (with strawberries): 270 calories, 43 grams carbs, 7 grams fat, 22 grams protein

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