No Guilt Shakeology Cheesecake Crepes


No Guilt Shakeology Cheesecake Crepes

  • Servings: 1
  • Difficulty: easy
  • Print
1/4 cup egg whites
1/2 cup unsweetened almond milk
1/2 cup oat flour
1/2 tsp. vanilla extract
2 packets stevia (or your preferred sweetener)
pinch salt
1/4 cup nonfat plain Greek yogurt
1/4 cup nonfat ricotta cheese
1/4 cup nonfat cream cheese
1 scoop vanilla Shakeology or protein powder
2 packets stevia (or your preferred sweetener)
2 tsp. vanilla extract

How to Prepare
1. FILLING: Put all filling ingredients into a bowl and whip by hand until smooth and creamy. Set aside.
2. CREPES: Put egg whites, almond milk, oat flour, vanilla extract, stevia, and salt into a blender. Blend until smooth. (If you don’t have a blender, you can use a whisk but be sure to blend very well until batter is completely smooth.)
3. Coat a 10-inch skillet with non-stick cooking spray and put over medium-high heat.
4. The KEY here is technique!! Pour half of the batter onto the skillet and swirl all around to cover the bottom of the pan in a very thin layer. After approximately 2 minutes, or once it starts to bubble and bottom is golden brown, flip crepe over and cook for an additional minute or until underside is golden brown. Remove crepe from heat and place onto a cooling rack. Repeat this process for the second crepe.
5. Take the cooled crepe and place onto a plate. Scoop half of the cheesecake filling mixture into the center of the crepe and fold one side of crepe over and roll to seal in the mixture (creating a rollup). Repeat this process with the second crepe.

NOTE! As you continue cooking, the pan will get hotter so it will take less time to cook the second crepe. Put in fridge and chill for at least 10 minutes to set. Enjoy!

Per crepe (recipe makes 2): 240 calories, 27 grams protein, 24 grams carbohydrates (3 grams fiber), 4 grams fat

Adapted from: FitnessRx

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