07 May Cheesecake Custard with Raspberries and Graham Cracker Crunch
Posted at 16:01h in Desserts, Recipes 0 Comments
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
FOR THE CUSTARD
- 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
- In a large bowl, whisk together ricotta cheese, mascarpone cheese and almond milk until smooth.
- Add protein powde, pure vanilla, agave nectar, honey or pure maple syrup and sea salt and continue whisking until very smooth.
- Chill for 3 to 4 hours or preferably overnight.
- 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!
SO, WHAT’S THE NUTRITION BALANCE?
This recipe has a great balance of protein, carbohydrates and fat to stabilize your blood sugar levels and help boost your metabolism.