Raspberry Chocolate Cheesecake Bars Recipe

6 tbsp “All Whites” OR 2 egg whites
5 oz. fat free cream cheese
62g (2 scoops) IsoPure Zero Carb protein isolate (chocolate)
1 cup (226g) 1% cottage cheese
½ cup frozen raspberries (60g)
½ cup Splenda
1 tbsp cocoa powder
1 tsp vanilla extract
non-stick cooking spray

Preheat oven to 350 degrees. In a blender, combine all ingredients and mix well.

Spray 8 mini-loaf tins with non-stick spray, and distribute batter evenly. Bake for about 25-30 minutes.

When the bars are done, flip them out of the pan onto a sheet of foil, and chill in the fridge.

Makes 8 bars.

PER BAR:
CAL 76
FAT .3g
CRB 3.9g
PRT 13.5g