Ingredients
Scale
- 8 digestive biscuits (or oats)
- 20 g soy protein crisps (sub for 1 extra biscuit or equal parts oats)
- 30 g light butter (normal butter or oil)
- 1 tbsp milk
- 250 g light cream cheese
- 350 g yogurt (vanilla or plain)
- 2 eggs
- 100 g granulated zero-calorie sweetener (or any granulated sweetener of choice)
- 60 g vanilla protein powder (sub for cornstarch or flour)
- 2 tsp vanilla extract
- 1 lemon (juiced)
- 1 lemon (zest)
- 150 g raspberries (fresh or frozen)
Instructions
- Preheat your oven to 160°C (320°F).
- In a food processor, blend the digestive biscuits until crumbly. Mix in melted light butter and press into a lined brownie pan.
- Bake the crust for 10 minutes and let it cool.
- In a bowl, mix together cream cheese, yogurt, eggs, sweetener, protein powder, vanilla extract, lemon juice, and zest until smooth.
- Pour half of the filling over the crust and sprinkle in half of the raspberries. Layer the remaining filling followed by the rest of the raspberries on top.
- Bake for 30-40 minutes; adjust time for desired texture.
- Allow to cool before refrigerating for at least 5 hours.
- Slice into bars and serve chilled.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 158
- Sugar: 5g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg