FREE DELIVERY OVER £35

HIGH PROTEIN, LOW FAT CHEESE!

RASPBERRY CHEESECAKE

The perfect summer dessert is here… Fresh raspberry cheese cake! Switching a soft cheese with Eatlean Spreadable Cheese increases the protein and lowers the calories.

Ingredients

150g Digestive Biscuits

50g light unsalted butter, melted

30g Double cream

200g Raspberries

Method

1

Crush digestives or add to a food processor / blender and mix with melted butter. Press into a cake tin.

2

Beat Eatlean Spreadable with 2 drops of Eatlean Vanilla Flavour Drops, double cream and 150g of crushed raspberries. Spoon the mixture over the digestive biscuit base and smooth the surface with spatula. Chill overnight or 6 hours minimum.

3

Carefully release the cheesecake from the tin and top with the remaining raspberries.