Choc Banana Paddle Pop Cheesecake

Base:

• 30g WPI in Choc Ice Cream
• 125g oats
• 20g cocoa
• 20g coconut oil
• 45ml sugar-free maple syrup

Filling:

• 500g low-fat creamed cottage cheese
• 300g non-fat plain Greek yoghurt
• 1tsp vanilla extract

+ for the chocolate layer:

• 30g WPI in Choc Ice Cream
• 10g cocoa
• 10g sweetener
• 15g gelatine powder

+ for the Banana layer:

• 30g WPI in Banana
• 15g gelatine powder
• Drops of yellow food colouring (optional)

1. Step 1: Blitz the base ingredients in the food processor until combined. Press firmly into a lined round springform cake tin. Wet your hands as it will be sticky!
2. Step 2: Clean your food processor, then process all filling ingredients.
3. Step 3: Divide mixture evenly into 2 bowls.
4. Step 4: For the chocolate layer, mix in the protein powder, cocoa and sweetener until smooth. Add the gelatine powder into a small bowl and add cold water until just covered. Mix with a fork until a paste forms. Microwave for around 20 seconds to melt and stir again until dissolved. Pour the gelatine liquid into the chocolate filling mixture and mix again quickly until combined. Pour over the base and refrigerate while you prepare the next layer.
5. Step 5: Repeat step 4 for the banana layer (omit cocoa and sweetener), and pour over the chocolate layer.
6. Step 6: Refrigerate overnight or for a few hours until set. Cut into 8 to serve.

Caroline Fitzgerald

Caroline Fitzgerald, aka @she_snacks, is a qualified nutrition coach, personal trainer, teacher, mum - and amazing snack creator!

If you're after a tasty treat that's macro friendly and easy to make - she's your go-to girl.