I know I can’t be alone in that craving that you get after lunch for something sweet. Amiright? Nearly everyday after my lunch at work, I want to top begin my afternoon with a sweet treat following my more than often savory meal. Now if you’re office is anything like mine, then you probably know who cubes and offices have candy dishes (or drawers) when that sweet tooth kicks in. I’ve got a recipe that is perfect for hitting the spot without having to sacrifice a lot of macros – mini and macro-friendly Greek yogurt cheesecake bites.
This recipe idea came from @xtinasullivan who I really enjoy. I think she a great example of what hard work and dedication, lifting heavy, and eating real food can do for your fitness and physique goals. I see a lot of the same goals that I’ve set for myself in her and highly recommend checking out her page and YouTube.
My recipe pretty much mirrors hers that she shared on her Instagram so be sure to go give her post some likes! Also, this girl has introduced me to the world of fajita seasoning on squash and potatoes and it’s change my meal prep game!
Macro-Friendly Greek Yogurt Cheesecake Bites
What You’ll Need
- 50 grams Kind Healthy Grain Clusters, Cinnamon Oat with Flax Seeds
- 1/2 sheet (8 grams) graham cracker
- Walden Farms maple syrup or sugar-free syrup
- 150 grams plain Greek yogurt
- 8 grams sugar-free cheesecake pudding mix
- sprinkle of xanthum gum (optional)
- muffin pan
- muffin liners
Place eight muffin liners into a muffin pan. In a bowl, mix together the granola and graham cracker crunching it together with the bottom of a spoon. Slowly add the maple syrup and stir the crust mixture until it sticks together. Weigh out the mixture and evenly distribute the crust into the muffin liners. Lightly press the crust into place then refrigerate while preparing the cheesecake filling.
For the filling, combine the Greek yogurt, pudding mix, and a dash of xanthum gum together until the yogurt gets thicker and holds itself together. Grab the muffin pan that has been chilling in the fridge and weigh out the cheesecake mixture. Evenly distribute the mixture into the eight muffin tins and press into the crust and liners. Return to the fridge and chill for another four hours. Top with fruit, sprinkles, whip cream or chocolate chips!
Calories and macros for my recipe are quite awesome – 42 calories, 7 carbs, 2 protein, and 1 fat. Keep in mind that these are mini-cheesecakes so one may or may not hit the sweet tooth completely, but I usually have one and I’m good! If you end up having more than one, however, you’re still not out a lot of macros.
Give this recipe a try and let me know what you think!