Lemon Cream Protein Cheesecake

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

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