SUMMER PLUM CHEESECAKE

Yields 8 servings

For the crust:

180g/ 1 1/2 cup oat flour

180g/ 1 1/2 cup oats

180g/ 6.3 oz applesauce

1 ripe banana, mashed

35g/ 1.2 oz almonds, chopped or whole

1 tsp cinnamon

1 tsp baking soda

vanilla extract

6 tsp water or milk

1 1/4 scoop pea protein or brown rice protein

pure stevia

pinch of salt

Mix all the ingredients together and forma ball.

Preheat the oven to 350°F /180°C.

In the meantime core 400g/ 14oz plums and slice them finely. Throw them in a non-stick pan, add 1 tsp lemon juice and 1 tsp corn starch or waxy maize. Bring to a boil over medium heat and let the mixture thicken a little. Add stevia.

For the filling mix together:

4 egg whites

1 1/4 scoop whey protein

400g/ 14 oz low fat or fat-free creamcheese

pure stevia

vanilla extract

1 tsp lemon juice

Use half of the dough to cover the bottom of a smaller pan. Pour over the cooked plums and cover with the creamcheese batter. Crumble the other half of the dough over the cake and bake for 45 min.

Cool before slicing.

Macros for 1 serving out of 8: 336 kcals/ 8.4g fats/ 44.7g carbs/ 20.7g protein

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