Who says that eating clean had to be boring?
1 scoop (1/2 serve) of Ultimate Slim in Belgian Chocolate
7 scoops (3.5 serves) of Ultimate Slim in Banana Twist
2 tablespoons of cocoa powder
2 egg yolks
500g low fat cottage cheese
1 tablespoon (18g) of organic coconut butter
Preheat the oven to a slow 150 degrees celcius.
Make the base by mixing together 80g of the peanut butter, the cocoa powder and the chocolate protein powder and adding just enough water to make a thick paste.
Lightly grease a spring form pan with a tiny bit of coconut butter before pressing the base into the pan with your fingertips. Bake for 5-10 minutes or until the base is only just
firmed up. Do not overcook as you want the base to be crumbly and not too hard.
Remove from the oven and leave to cool while you prepare the cheese filling by blending together the egg yolks, cottage cheese and banana protein. Once the base is cool spoon the banana mixture on top.
Prepare the brittle by melting the coconut butter and mixing the remaining (10g) peanut butter with a dash of Himalayan sea or rock salt. Add some stevia to taste if desired before evenly pouring the peanut mixture from a great height in a criss-cross pattern across the top of the banana cheese mixture. Use the handle of a teaspoon to gently swirl the peanut butter mixture, trying not to get the peanut butter down too "deep" into the cheese. This will ensure that the brittle top remains crisp and crunchy and sits atop the banana, giving a nice "crack" when you eat it.
Freeze for about 45 minutes before cutting the cheesecake into 8 even sized portions. (Leave it any later than this and you're going to have some serious trouble cutting the cake!)
Pop back into the freezer for at least another 30 minutes before serving.
Carbs: 5.2g (4g Net)