Strawberry Cheesecake Mugcake

³ Description

Sure to kick that cheesecake craving!

² Ingredients

•  1/2 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
•  1/4 serving (serving = 1/4 cup) Bob's Red Mill Almond Meal Flour
•  2 serving (serving = 2-4 drops) Whole Foods Market Liquid Stevia Drops
•  2 serving (serving = 1/4 cup) Papetti Foods All Whites 100% Liquid Egg Whites
•  1/2 serving (serving = 2 tbsp) Let's Do Organic Organic Coconut Flour
•  1.5 serving (serving = 1 tsp) McCormick Pure Vanilla Extract
•  1/2 tsp Vanilla Extract
•  1/3 cup (not packed) Cottage Cheese (Nonfat)
•  1 serving (serving = 1/2 cup dry) Quaker Old Fashioned Oats
•  0.125 cup, NFS Applesauce Unsweetened
•  0.125 serving (serving = 8 oz) Chobani 0% Plain Greek Yogurt
•  1/2 serving (serving = 1 bar) Quest Strawberry Cheesecake Protein Bar
•  1 serving (serving = 1 packet) Sugar in the Raw Stevia in The Raw (Packet)

q Directions

Grind the oats into a flour. Then add the rest of the mugcake ingredients (except for the quest bar) and blend again. Break apart the 1/2 quest bar into pieces and swirl it into the batter. Pour the batter into a bowl sprayed with nonstick spray. Microwave for 2:45-3:15 minutes. Then flip onto a plate and let cool before serving.

Make a cheesecake icing by blending 1/3 cup lowfat cottage cheese, 1/2 TBSP coconut flour, 1/2 TBSP almond flour (or more coconut flour), 1/2 tsp vanilla extract, and 5-7 stevia drops.

Optional is a healthy chocolate sauce made by mixing 2 tsp unsweetened cocoa powder, 1 tbsp almond milk, and 1 stevia packet.

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