Banana Pecan Pieby Elissa Jewell on February 2, 2017
50g crushed pecans
1 tablespoon of peanut butter
3 tablespoons of almond meal
1 serve of chocolate whey protein
1 tablespoon of cocoa powder
Banana cream filling:
2 serves of banana whey protein
1/2 cup of cottage cheese
1 sachet of gelatine, dissolved in 100mls of boiling water
Preheat the oven to 180 degrees C.
To make the base, mix all ingredients together until well combined. Spoon the mixture into a spring form cheesecake or tart pan and using a spatula or the back of the spoon, build the mixture up the sides about 1/2 a centimetre and smooth the base to make it even.
Cook for about 10 minutes or until the mixture has hardened slightly, once done leave to cool for about 20 minutes without taking the base out of the pan.
Make the cream filling by blending the protein, cottage cheese and gelatine water together well. Pour the mixture into the base and leave to set in the freezer before serving.
The pie makes either four large serves (for males or people with higher calorific needs), or eight small serves. Nutritional info for both is below.
For four serves
For eight serves
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