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Looking for a little sweet treat that won’t send you over the edge?

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Filling Ingredients

  • 250g light cream cheese
  • 170g greek yoghurt
  • 1 scoop Man shake vanilla
  • 3/4 cup boiling water mixed with 2 tsp gelatine
  • 2 TB sweetener
  • 1/2 tsp vanilla extract
  • juice of 1/2 lemon

Base ingredients

  • 1/2 cup walnuts
  • 1/2 cup almonds
  • 2 TB lite butter or coconut oil
  • 1 scoop Lady shake vanilla
  • 1 TB maple syrup
  • 1 tsp lemon rind

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Base Method

  • Preheat the oven to 180 degrees Celcius.
  • Line a cake tin with baking paper or grease well, A springform cake tin is the easiest for removal.
  • Blend together almonds and walnuts until they resemble a fine crumb.
  • Add in remaining base ingredients and blend until they come together.
  • Press firmly into the baking tin.
  • Bake for 15 minutes or until golden.
  • Allow to cool completely before making the filling.

Filling Method

  • Beat together with the yoghurt, cream cheese, protein powder and sweetener.
  • Pour in the gelatine water slowly, beating in between.
  • Stir in the lemon juice and vanilla extract.
  • Pour onto the base and set in the refrigerator for 5-6 hours or overnight.

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  • Serves 8
  • 145 calories
  • 9g fat
  • 7g carbohydrates
  • 10g protein