Protein Cheesecake-stuffed Baked Apples
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
A healthy fall dessert (that’s balanced enough for breakfast), these little protein cheesecakes baked apples are cozy, comforting and a no-added-sugar craving fix with the fall-flavor dessert mood hits. Boosted with protein from cottage cheese and protein powder to support sustained energy.
Course:
Breakfast, Dessert, Snack
Cuisine:
American, healthy
Keyword:
apples, cottage cheese, fall
Servings: 4 servings
Calories: 111 kcal
Ingredients
- 2 large apples about 16 oz total, 12 oz after centers scooped
- 2/3 cup 2% cottage cheese
- 30 g vanilla protein powder this was 1 scoop from my bag
- 1 large egg
- 1/2 teaspoon cinnamon
- ½ large graham cracker rectangle broken in 4 pieces (or gluten-free alternative)
- Optional toppings; maple syrup pecans, extra graham cracker crumbs, whipped cream, etc (not included in macros)
Instructions
-
Slice whole apple through the middle crosswise and scoop out the insides for a center well about the size of a golf ball.
-
In small blender, add cottage cheese and egg. Blend until smooth, scraping sides down as needed. If your cottage cheese didn't have a lot of liquids, you may need to add 1 tbsp milk.
-
Add protein powder and cinnamon to cottage cheese mixture and blend until smooth.
-
Place apples, cut side up, and add a piece of the graham cracker at bottom of well. This is like a mini crust, but also serves as a barrier in case a small whole was created where the stem once was.
-
Fill apples to just under the rim with the cheesecake mixture.
-
Bake at 350 for 20-25 minutes until cheesecake filling is set. Transfer to a plate and let cool for 15 minutes.
-
Add toppings of choice, if desired.
Recipe Notes
