Nik's Protein Cheesecake Cheeseball
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 16 oz. lowfat greek yogurt cream cheese
- 2 servings unflavored protein powder (i used bipro
- 1 tsp. yellow curry powder
- 1/4 tsp. tumeric
- 1/8 tsp. cloves
- 1/8 tsp. cinnamon
- 1 c. golden raisins
- 1 c. no-sugar added craisins (divided in half)
- 2 c. slivered or sliced almonds (pictured are slive
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 cheeseball (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
In a mixing bowl with a hand mixer or stand mixer, combine cream cheese, protein, and spices at medium speed until well combined. Make sure to scrape down the bowl periodically to make sure it's thoroughly mixed.Add raisins and half of craisins and, using a spatula, gently fold them into the mixture. (Folding = turning mixture over and over until the chunky stuff is well incorporated.Transfer mixture to a large piece of plastic wrap and cover, rolling into a ball shape. Refrigerate three hours.About an hour before you are ready to serve, set a dry skillet over medium heat and allow it to get hot. Add almonds and toast until slightly fragrant (about 3-ish minutes). Remove and allow them to cool on a large plate, spreading them all around the plate. When cooled, add the craisins and distribute them throughout the plate.When ready to serve, drop cream cheese mixture onto the center of the plate and cover the cheeseball in almonds and craisins. Refrigerate until serving.
