Happy Sunday! Today I’m sharing something bright and refreshing as Harvey continues to dump rain on Texas. Somehow the bands of rain dissipated just as they reached San Antonio, so we’ve gotten way less rain than was forecasted. Looks like there’s a lot of flooding just east of the city though. Sounds like it will pick up again this afternoon though. Thinking of everyone affected and all the first responders…check out this link for ways to help if you can.
Now, about the food…I’ve developed a soft spot for protein cheesecake this summer! It started with these Cherry Cheesecake Cups and has gotten a little out of hand 😉 I’m still saving up a few different versions that I’ve created for special occasions so my obsession may not be immediately obvious on the blog. But it’s fo real!
I served my cheesecake dip with fat free graham crackers, but you could use Nilla wafers, Teddy Grahams or even fruit or pretzels if you’d prefer. Or just stick that thing in a cup and eat it by the spoonful!
Key Lime Pie Protein Cheesecake Dip
Ingredients
- 2 5.3 oz containers key lime Greek yogurt (I used HEB brand non-fat)
- 1/2 cup 1/3 less fat cream cheese
- 1/2 cup plain, non-fat Greek yogurt
- 1 scoop Cellucor vanilla casein protein
- 3 key limes juiced and zested
- 1/2 tsp vanilla extract
Instructions
Add all ingredients to a bowl and blend using a hand mixer until smooth.
Top dip with crushed graham crackers if desired and serve with graham cracker quarters.
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