Strawberry Tofu “Cheesecake”- 561 calories, 56g of protein

Ingredients (2 servings)

– 200g silken tofu

– 28g (one packet) Jello sugar-free cheesecake pudding mix

– 120g Vedge plant protein powder

– 200g strawberries, fresh or frozen

– 3 slices of unsalted Quaker rice cakes

Instructions

– If using frozen strawberries, microwave them for about a minute and a half to defrost.

– In a blender, combine silken tofu, Jello cheesecake pudding mix, and 60g of protein powder.

– Blend in half of the strawberries for a smoother consistency.

– Add the remaining 60g of protein powder and blend again. If it’s too thick, add a splash of water.

– Spoon the mixture onto the rice cakes to use as a crust.

– Top with the rest of the strawberries and enjoy! Chill if you want a firmer consistency.

Yum!!! what do you think of the protein powder on its own as a shake? I haven’t tried this one.