PROTEIN YUM: Sweet & Silky Strawberry Mousse Cheesecake




1 cup plus 2 tablespoons almond meal

2 tablespoons granulated zero-calorie sweetener

2 tablespoons liquid egg white

1 tablespoon coconut oil, melted

¼ teaspoon sea salt


8 ounces low fat cream cheese, room temp

5 ounces nonfat strawberry Greek yogurt

1 scoop DynaPro Mousse (Strawberry)

⅓ cup granulated zero-calorie sweetener

1 egg

2 tablespoons liquid egg white

½ teaspoon vanilla extract

¼ teaspoon sea salt


  1. Preheat oven to 325°F.
  2. In a medium bowl, combine almond meal and sweetener. Stir in the egg white, oil and salt. (Or placed it all in a mini blender).
  3. Coat a 7-inch springform pan with cooking spray and press crust into the bottom evenly. Poke with a fork a few times.
  4. Bake for 15 minutes on a medium rack.
  5. In a blender, add filling ingredients and blend for 5-10 seconds or until smooth.
  6. Pour over crust. Bake for 20 minutes at 325°. Without opening the oven door, reduce heat to 200° and bake for an additional 15 minutes, or until the center is only slightly jiggly.
  7. Cool for 1 hour, then place in the fridge for another 3-5 hours, or until completely set.

Nutrition Info:

Yield: 6 servings

Servings Size: 1 slice

Prep Time: 15 min

Cook Time: 50 min

Chill Time: 4-6 hrs

Total Time: 6 hr

Calories 257
Total Fat 18g
Total Carbs 11g
Protein 15g

About the Author

"I'm a happily married fitness freak and mom to three amazing, super-fit kids. My passion is creating original recipes and transforming unhealthy eats into healthy treats. I believe in balancing macro-nutrients as often as possible, and cooking to delight the ones I love in the cleanest, yummiest ways possible. As a nutrition coach, trainer and fitness instructor, I feel food is fuel, but it should also taste splendid, because after all, you only live once." Erin holds a B.A. in English and Master’s degree in Education, specializing Group X, children’s fitness and nutrition. She’s been a group exercise instructor for 14 years and was a Master Trainer for three years, traveling the country certifying hundreds of instructors and handling the nutrition portion of the company.
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