Sweet tooth? This is a very easy and quick recipe for mini blueberry cheesecakes! Best of all it is healthy, low fat, low sugar and less than 100 calories! Could easily eat a few of these and not feel guilty.


Ingredients (makes approximately 11 mini cheesecakes)

• 250g Philadelphia light cream cheese (room temperature) 
• 110g Yoghurt of choice (Greek Yoghurt is higher in protein) 
• 1 scoop Vanilla Protein Powder of choice 
• Oatmeal Biscuits, crumbed (I used Sugarfree Maria Biscuits from Aldi) 
• 1 egg 
• ¼ cup of sweetener (preferably Natural) 
• 1 teaspoon vanilla extra
• 3 tablespoons of blueberry jam 
• 1 cup of blueberries  

Each serve: 5g protein, 4g fat, 8g carbohydrates

Instructions

Biscuit base

Ready to bake!

1. Preheat the oven to approximately 170°C 


2. Mix the cream cheese, yoghurt, protein powder, jam, egg, vanilla extract and sweetener in a large mixing bowl until combined well 


3. Spray silicon moulds lightly with oil 


4. Sprinkle crushed biscuits into each mould for the cheesecake base 


5. scoop the mixture evenly into each of the moulds covering the biscuits 


6. Top each cheesecake with a handful of blueberries 


7. Bake in the oven for approximately 10-12 minutes until firm


8. Refrigerate for an hour


9. Remove from moulds and devour!

Ingredients (serves 5) 

(portions and ingredients can be varied based on personal preference, completely up to your taste!)

• 5 Portobello Mushrooms 
• 5 Slices of Champagne 97% Fat Free Ham, diced
• 1 1/2 Tomatoes, diced 
• 1/2 Capsicum, diced 
• 10 olives, sliced 
• 1/2 onion diced  
• 1 clove of garlic crushed 
• Low fat shredded cheese 
• Pepper and salt to taste 

1. Preheat oven to approximately 200 degrees 
   
2. Heat up oil in saucepan on medium heat
3. Add the onions to the saucepan and allow to brown slightly 
4. Add tomatoes, capsicum and garlic to the saucepan and saute until the capsicum and tomatoes are fairly soft 
5. Add the ham and olives to the saucepan and mix through 
6. Cut the stems out of the portobello mushrooms 
7. Add the mixed ingredients from the saucepan into each mushroom
8. Top the mushrooms with grated cheese 
9. Place the mushrooms on a baking tray lined with baking paper
10. Bake for approximately 10-12 minutes until the cheese melts and begins to brown slightly 
11. Garnish with rocket and parsely