176
Calories
10g
FAT
14g
carbs
12g
protein
Ingredients
CRUST:
1/4 cup crushed fruity pebbles
1 tsp melted light butter
CHEESECAKE:
1/4 cup whipped cream cheese
1 tbsp light sour cream
1/4 cup protein fruity cereal
1 tbsp swerve granular
1 whipped egg white
1 tbsp crushed fruity pebbles
Directions
Serving Size: 2
Combine melted butter and 1/4 cup crushed fruity pebbles. Press into the base of a cupcake liner in a muffin tin. Combine cheesecake ingredients and pour over top of the fruity pebble crust. Bake at 350 degrees for 18-20 minutes. Let cool on the counter and come down to room temperature before placing in the fridge for 4 hours or overnight. This recipe makes 2 mini cheesecakes!
From the kitchen of: Stephanie Rogge