Veloce torta al formaggio

This recipe also works for 12 mini cheesecakes - and they're guaranteed to be gone in no time! This protein-rich delicacy is perfect for afternoon tea.

For the filling:

225g lean ricotta

200g low -fat cream cheese

Juice and finely grated peel

of two medium-sized lemons

200g low-fat yogurt

3 scoops Formula 1 vanilla or strawberry

3 tablespoons protein drink Mix

For the floor:

150g rolled oats

2 scoops of multi-fiber drink

1 pinch of salt

50g (4 tablespoons) of coconut oil

1 tablespoon of honey

Grease the bottom and edge of a 20cm spring-shaped pan with melted coconut oil. It is best to turn the bottom of the pan into a spring shape. This way the rim won't get in your way when you take the cake out of the tin to serve.

Very finely mix the rolled oats in a blender. Put them in a bowl and mix them with the multi-fiber drink and salt. Mix the coconut oil with the honey in a mixing bowl, then pour over the oatmeal and mix everything into a paste.

Pour the dough into the prepared springform pan and press evenly. For this you can use a straight glass of water.

Place the spring-shaped pan in the refrigerator.

Now comes the filling: put the ricotta and cream cheese with the lemon zest and juice in the blender and mix very gently. Put it in a bowl and add the yogurt, the Protein Drink Mix and the Formula 1 smoothie and mix everything well.

Pour the filling into the spring-shaped pan and flatten it. Put it back in the fridge for at least 2 hours.

Use a spread knife to push the cake onto a cake plate. Garnish with lots of delicious chopped berries.

Tip: The 12 mini cheesecakes also work well. Brush the molds on the cupcake pan with melted coconut oil. Divide the dough evenly between the 12 molds. Press them together, cool them in the fridge, add the filling and put them back in the fridge.

15g carbohydrates 9g proteins 7g fats 156 kcal