Protein Honey Cheesecake

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My Dearest Readers,

I am writing to let you know that I think you deserve the best. We're talking the absolute best. No cheap imitation, no dishonest fakery, nothing that pretends to be one thing and turns out to be another. Just the pure, honest to goodness, delectable best.

I think you deserve to eat something that is utterly delicious. You deserve to drool over the mere thought of such a sweet, tasty bite... and then, you deserve to consume it.

You also deserve to have all of these things without feeling guilty. After all, where is the beauty in consuming something so deeply gratifying, only to be left with regrets? I contend that it would be much more beautiful to ditch the guilt in favor of satisfaction. Contentment. Joy. Thankfulness.

And so, I made you this cheesecake. So that you can not only indulge your senses and give in to temptation... but feel proud of it. That's right. I said proud. You can eat this for breakfast to start your day out with a butt kicking of protein. You can eat it after a workout to repair your muscles. You can eat it day and night without feeling guilty, because you're not consuming empty, sugary calories.

It's just plain good.

Love,

Carly

Protein Honey Cheesecake

Adapted From: Blogilates (Her recipe includes berries - head on over and check it out if you'd like!)

Prep Time: <5 Minutes

Cook Time: 20 Minutes

Total Time: <25 Minutes

Ingredients for Cheesecake:

• 1 cup 0% Fat, Plain Greek Yogurt (Oikos, Chobani, or Fage will all work, among others. I tried out Oikos for this recipe)
• 2 tbsp Low Fat Cottage cheese (I used 1% milk fat)
• 1 tbsp Whole Wheat Flour
• 1 tbsp Lemon Juice
• 2 Whole Eggs
• 1/4 Cup Vanilla Whey
• 1/4 Cup Stevia

Indredients for Crust:

• 6 pitted Prunes
• 1/4 cup slivered almonds (they break up faster than whole ones)

Directions:

1. If making a crust, combine prunes and almonds in a food processor and blend until they form a rough gravel. If you don't have a food processor, you can finely chop the prunes and break up the slivered almonds with your hands into tiny pieces and then mix well with your hands. Then, distribute crust into a greased cupcake pan and press down to make it a compact layer.
2. Combine all cake ingredients in a blender and blend for about 20 seconds or until smooth. 
3. Pour the mixture into the cupcake pan (if you included a crust, you'll pour this over that), filling to about 3/4 full. This mixture will not rise the same way a real cupcake would.
4. Bake at 325 degrees for 20 minutes.

Notes:

• Blogilates includes a recipe for the crust. While I did make a few of these with crust, I contend that it's not particularly necessary. They're just as delicious without the crust. That said, I did modify the crust recipe to make it slightly lower calorie. It's a very thin crust that pretty much only serves to add just the tiniest bit of crunch.