Serves 4
Prep time: 20 minutes
Setting time: 4 hours
Macros per serve:
Calories - 210
Protein - 15.1g
Carbohydrates - 13.7
Fats - 10.3g
Ingredients
For the base:
6 nice biscuits
30g lite butter
For the filling:
1/3 cup low-fat cream cheese
1/2 cup powdered stevia or erythritol
1 cup low-fat Greek yogurt
2 tbsp cacao powder
6g gelatine powder
3 tbsp boiling water
1 scoop (20g) True Collagen Protein in Rich Chocolate
1 tsp vanilla essence
Method
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Line 2 small cake tins with baking paper and spray with non-stick cooking oil.
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Place the biscuits and butter into a high-speed blender and mix until a fine crumb forms. Press this into the cake tins and place into the fridge while making the filling.
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Next, add the gelatine to a bowl along with the boiling water and thoroughly mix until dissolved, set aside.
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To make the filling start by adding cream cheese and stevia into the bowl of an electric mixer with the paddle attachment and mix until smooth.
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Next, add in the Greek yogurt, cacao powder, gelatine mixture, collagen and vanilla and continue to mix until combined and there are no lumps.
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Distribute the mixture between the 2 cake tins then place into the fridge to set for 4 hours. Optionally drizzle with white chocolate. Enjoy!
