Muscle Fitness Muscle & Fitness UK - April 2018 | Page 90

NUTRITION
10 CLEAN EATING
RECIPIES YOU WON’T
WANT TO LIVE WITHOUT!
///
BY DANNI LEV Y /// PHOTOGR APHS BY DANNI LEV Y
Eating clean is a fundamental part of any sustained healthy lifestyle,
but what when you fancy a hearty meal or a cheeky slice of cake?
Help is at hand, because we dug out these not so naughty, but oh so nice,
recipes to keep your tummies tempted.
Sugar-free
strawberry
protein cheesecake
THE MACROS
CALORIES:
398
Serves: 8 people
Prep time: 20 minutes
Cooking time: 2 hours
Total time: 2 hours 20 minutes
PROTEIN:
38g
CARBS:
35g
FAT:
Equipment
Round 12” cake tin with removable bottom,
mixing bowl, whisk
Ingredients:
For the base:
• 350g sugar-free smooth peanut
butter
• 350g oats (not too chunky)
For the topping:
• 250g fat-free cream cheese
• 2 sachets sugar-free jelly crystals,
strawberry flavour
• A punnet of fresh strawberries to decorate!
• 1 pint boiling water (to add to jelly)
• ½ pint cold water (to add to jelly)
• 4 scoops Strawberry BlueLab 100% Whey
Method:
1. Start with the base. Warm the peanut
butter for 30 seconds in the microwave,
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MUSCLE & FITNESS / APRIL 2018
12kg
then stir in the oatmeal until it’s well mixed
and sticks together nicely.
2. In the cheesecake tin, line the bottom
with greaseproof paper or one squirt of
cooking spray to stop the base sticking. Tip
in your mixture and use the back of a
spoon to pat it down and spread it out.
3. Pre-heat your oven to 200 degrees C, and
cook your base for 10 mins, or until the top
starts to go a deeper brown. Leave to cool.
4. Next the topping! This takes about 2
minutes, so make sure you’ve allowed your
base at least 15 mins to cool off before you
start.
5. Empty your tub of cream cheese and
your protein powder into a mixing bowl.
Make up your jelly with half of the water
you’d normally use, (1.5 pints total for 2
sachets), and whilst it’s still warm, tip
straight into the mixing bowl with the
cream cheese.
6. Whisk all of them together until smooth.
Immediately pour over the cheesecake
base. Pop into the fridge for about an hour.
7. Once the topping is partially set, slice up
your strawberries and arrange on the top of
the mixture in a nice pattern, then place
your cheesecake back in the fridge. It will
then take a further 60-90 minutes to fully
set.
8. Slide your cake out of the tin, cut yourself
a slice, and ENJOY!
Notes for your fridge: You don’t have to
choose strawberry flavour. Why not also
try this recipe with lemon flavour jelly
crystals and decorate with orange and
lemon zest for a citrus kick!