Sara L's Choco Mud Cheesecakes

These little high-protein pots of deliciousness veer right into the realm of decadent indulgence (mmmmm…..). And yet, they fit right into a healthy lifestyle as a snack or a dessert AND they don’t require any real kitchen skills. What’s not to like?

Makes 4

Ingredients:
100g full fat ricotta (if you wanted to reduce the fat content further then use low-fat ricotta, but I don’t like the taste or texture of it… ew!)
100g low-fat quarg/kwark – the one I use has 9g protein, 2g fat per 100g)
100g yogurt – I use ‘Easiyo Organic’
75g xylitol
30g cocoa
5g gelatine (or use 1 sachet – that’s usually 4g). You could use Agar if you are making a vegetarian version.

Mix all the ingredients except the gelatin in a bowl (why do recipes always have to state ‘in a bowl’.. what else would you use?). Dissolve the gelatine in half a cup of water and add to the mix. Depending on the lumpiness of your quarg you might want to give it a blasting in the blender, but I find that the hot water melts everything down nicely.

Divide the mix evenly into small containers or cups and let it set in the fridge overnight.

Nutrition Information

Per Serve
Energy (Kj) 640.15
Energy (Calories) 152.87
Total fat 6.48g
Total carbs 26.10g
- of which sugar alcohols 19g
Protein 8.72g
P: 21%
C: 17%
F: 35%
Sugar Alcohols 28%

% is for calories contributed per macronutrient. Xylitol has to be calculated separately because it only delivers 2.4 cals per gram, instead of the usual 4 cals per gram that a carb would yield.