Took be ages I started it yesterday and finished it today ....long story but me and electric mixers just don't get on......


Didn't look very good but its tastes fantastic .. so here it is, enjoy!!

Ingredients
12oz Fat Free Philadelphia Cream Cheese
10 Light Digestive Biscuits
6oz Plain Greek Yogurt
2 Whole Eggs
1-2 Tbsp Splenda
¼ Cup 1% Milk
2 Scoops Whey Protein in Vanilla
1tsp Vanilla Extract
Handful of Strawberries to top of the cake with
Directions
Preheat oven to 325°
Soften cream cheese in a large mixing bowl by pressing down with a spoon.
Add eggs and splenda and mix using an electric mixer.
Add the rest of the ingredients and continue mixing for 2-3min.
Pour in baking pan (6” pan works best) lined with parchment paper for best results.
Bake at 325° for 25min then turn down the oven to 200° and continue baking for an additional hour.
Let the cake cool in the fridge for 4-5 hours, then ready to enjoy, topped off with the strawberries.

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