Cheesecake Custard with Raspberries and Graham Cracker Crunch

Cheesecake Custard with Raspberries and Graham Cracker Crunch

While traditional cheesecake is full of sugar and fat, this Cheesecake Custard is full of flavor and protein!  Low fat ricotta, sweet mascarpone cheese, agave nectar and metabolism-boosting Protein Powder are whipped until smooth to form a luscious custard. Garnished with fresh raspberries, a cloud of whipped cream and crushed graham crackers, this mouthwatering dessert is a deliciously lighter substitute for conventional cheesecake.

Cheesecake Custard with Raspberries and Graham Cracker Crunch

Makes 5 servings
  • 1 (15 ounce) carton low-fat ricotta cheese
  • 1/3 heaping cup mascarpone cheese (an Italian cream cheese found in the dairy aisle at your local market)
  • ½ cup unsweetened almond milk
  • 3 scoops Vanilla Protein Powder
  • 1 ¼ teaspoons pure vanilla extract
  • 2 ½ tablespoons agave nectar, pure maple syrup or honey
  • 1 pinch sea salt
  • ¼ cup gluten free crushed graham crackers (broken into tiny pieces)
  • fresh raspberries or frozen raspberries or mixed berries (defrosted)
  • Real light whipped cream or Coconut Creme
  1. In a large bowl, whisk together ricotta cheese, mascarpone cheese and almond milk until smooth.
  2. Add protein powde, pure vanilla, agave nectar, honey or pure maple syrup and sea salt and continue whisking until very smooth.
  3. Chill for 3 to 4 hours or preferably overnight.
  4. Serve custard in individual glasses.  Top with raspberries or mixed berries, a big dollop of whipped cream or coconut creme and about a sprinkle of gluten free graham crackers.  Enjoy!

This recipe has a great balance of protein, carbohydrates and fat to stabilize your blood sugar levels and help boost your metabolism.

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