2 scoops vanilla protein (I used PEScience Gourmet Vanilla)
2 eggs
16 oz Fat Free cream cheese
60ml unsweetened vanilla almond milk
2.5g Sugar Free lemon jello mix
6g no calorie sweetener (I used Splenda)
1 tsp vanilla
1 tsp lemon extract
1 tsp baking powder
1/2 tsp salt
300g Dannon Light and Fit vanilla Greek yogurt

Preheat oven to 325. In large mixing bowl, combine all ingredients until smooth. Line 9in pie pan with parchment paper and pour batter into pan. Bake at 325 for 30 min then reduce heat to 220 and continue baking for 40-50min. Remove from oven and let cool. Once cool cover in plastic wrap and refrigerate for several hours (overnight is best).

Makes 10 servings

PER SERVING
Calories 98 | Carbohydrates 6.9g | Fat 1.4g | Protein 14.1g

​BATTER
18g PeScience Gourmet VanillaProtein
26g Kodiak Cakes Organic Oat Flapjack Mix
¾ tsp baking powder
46g liquid egg white
60ml unsweetened vanilla Almond Milk
½ container Chobani 100 calorie Blueberry Cookie Crumble Greek yogurt, divided
 
FILLING
Remaining yogurt
 
TOPPING
18g Lite Cool Whip
30g blueberries
Yogurt crumble topping
 
Mix dry ingredients, then add wet.  Pour into mug sprayed with cooking spray.  Heat in microwave 90 seconds or until set. Slice cake in half and layer with yogurt. Top with Cool whip, blueberries and crumble topping.

PER SERVING (1 mug cake)
Calories 373 | Carbohydrates 47 grams | Fat 7 grams | Protein 36 grams