Post by onehundredpercent on May 21, 2016 15:55:32 GMT 10
This little joy is from Amy's Healthy Baking and is another gem I got from Pinterest (what CAN'T Pinterest do 
) 13.6g of protein and no refined sugar! <200 calories too.
Makes 2 mini breakfast cheesecakes
Ingredients:
1/4 cup instant oats (I prefer to blend rolled oats, less processed in my mind)
1/2 tsp cornstarch
2 Tbsp unsweetened apple sauce
170g low fat/fat free cream cheese, softened
1 Tbsp honey
1/4 cup mashed banana
1/4 Tsp vanilla extract
Method:
Preheat the oven to 150 degrees Celcius
Mix together the oats and apple sauce, and press into the base of 2 ramekins/oven safe dishes. Bake in the oven for 8 minutes, then remove and stand aside to cool.
Mix together the cream cheese and honey until smooth, then stir in the vanilla extract, banana and cornstarch. Spoon the cream cheese mix over the cooled crusts in the two dishes evenly. Bake for 19 - 22 minutes or until set (but not solid, this was the hard part for me. Amy says the cheesecakes should still 'jiggle' in the centre when they're done). Remove from the oven and let them cool before refrigerating for 3 hours or until the next morning when you get CHEESECAKE BREAKFAST YUM!
Make sure you check out her site, loads of great recipes and so many things I want to try hnnnnnnnggg......
) 13.6g of protein and no refined sugar! <200 calories too.Makes 2 mini breakfast cheesecakes
Ingredients:
1/4 cup instant oats (I prefer to blend rolled oats, less processed in my mind)
1/2 tsp cornstarch
2 Tbsp unsweetened apple sauce
170g low fat/fat free cream cheese, softened
1 Tbsp honey
1/4 cup mashed banana
1/4 Tsp vanilla extract
Method:
Preheat the oven to 150 degrees Celcius
Mix together the oats and apple sauce, and press into the base of 2 ramekins/oven safe dishes. Bake in the oven for 8 minutes, then remove and stand aside to cool.
Mix together the cream cheese and honey until smooth, then stir in the vanilla extract, banana and cornstarch. Spoon the cream cheese mix over the cooled crusts in the two dishes evenly. Bake for 19 - 22 minutes or until set (but not solid, this was the hard part for me. Amy says the cheesecakes should still 'jiggle' in the centre when they're done). Remove from the oven and let them cool before refrigerating for 3 hours or until the next morning when you get CHEESECAKE BREAKFAST YUM!
Make sure you check out her site, loads of great recipes and so many things I want to try hnnnnnnnggg......