Performance Nutritionist James Hudson  has whipped up a delicious, light protein cheesecake - perfect for satisfying your sweet tooth with added protein benefits.

Tasty served either hot or cooled, this makes a great summer high protein breakfast, or protein-rich snack through the day.

INGREDIENTS: 

  •  150g Reduced fat cottage cheese
  •  2 large Free range eggs
  •  80g Raspberries
  • 2 servings Big Whey Vanilla
  • 50g Light Cream Cheese
  • 30g Honey
  • 1 tsp Vanilla extract

METHOD:

Add all of the ingredients except for the raspberries to a blender and blend until smooth.

Pour the mixture into either 1 large or 2 smaller portioned ovenproof dishes. Sprinkle the raspberries over the top (keeping a few behind for serving) and place in to the oven at 170C for 20-25 mins, until cooked through and golden on top.

Remove from the oven and allow to cool a little before topping with a few more raspberries. Serve up and enjoy!

MACROS:  356 Kcal | 44g Protein | 20g Carb | 12g Fat