Cheesecake Cups

Ingredients

• 40g Biscuits

• 50g Cottage cheese

• 150g Greek Yogurt

• 4tsp Gelatine (2tsp for cheesecake mixture / 2tsp for berry topping)

• 120ml Almond milk

• 1 Teaspoon Vanilla essence

• 1Tablespoon Lemon zest

• 20g Vanilla instant pudding

• 50g Frozen strawberries / blueberries

• 6 Canderal sachets / 1/4 Cup maple syrup

Method

1. Cook frozen blueberries, 2tsp gelatine and canderal / maple syrup in pot on medium heat until soft consistency.

2. Set blueberries aside.

3. Crush your biscuits and place at the bottom of the cup.

4. In a bowl, mix the gelatine and milk. Put the bowl for 2 minutes in the microwave. Stir every 30 seconds.

5. To prepare the cheesecake mixture: Whisk the yogurt, instant pudding and vanilla to a smooth consistency.

6. Add the gelatine and milk mixture to the cheesecake mixture and whisk well.

7. Fill up the cups with the cheesecake mixture.

8. Let it rest in the fridge for 2 hours.

9. Warm up the blueberry mixture for 1 minute in microwave then pour on top of cheesecake cups and put in the fridge overnight.

Overnight Shortbread Weetbix

Ingredients

• 2 Weetbix biscuits

• 20g Eat-Sum-Mor shortbread cookies

• 2 Teaspoons of Skinny hot chocolate / 10g milk chocolate

• 40ml Milk

• 1 Scoop of Vanilla Protein Powder

Method

1. Mix weetbix and hot water.

2. Add vanilla protein powder.

3. Mix the hot chocolate and milk. Then mix with the weetbix.

4. Crush the shortbread cookies over the weetbix.

5. Refrigerate overnight.

Nutritional Value

Calories 300

Protein 17g

Fats 5g

Carbs 36g