For the crust:
60 g Peanut Butter Milkshake Protein Powder (Quest Nutrition)
1/3 cup Coconut Milk (Badia)
1 can Cannellini (or navy) beans
5 tbsp Red velvet (Buff Cake)
2 Large Eggs
1/3 cup Sugar Free Maple Syrup (Log Cabin)
2 tsp Vanilla Extract
2 tsp In the Raw (Stevia Sweetner)
1/4 tsp Salt
1/4 tsp Baking Powder
For the icing and toppings:
2 Tbsp Philadelphia 1/3 less fat Cream Cheese
1 cup Fage 2% Greek Yogurt
1 cup blueberries
1 cup raspberries
9.5 g Fat
17.7 g Carbs
16.9 g Protein
First, rinse the beans thoroughly in a colander or strainer and drain. Blend in a food processor about 1 min, until they are thoroughly ground up. Added protein powder, peanut butter, eggs, maple syrup, vanilla, stevia, salt, and baking powder. Blend for just a few seconds in the food processor, since blending for too long will make the crust tough.
Pour the dough into a greased dish (8 x 8 square dish, or 8″ or 9″ round to look more like a pizza). Bake at 350 F for about 15 minutes, until a toothpick comes out clean.
Let cool completely. Mix the greek yogurt, cream cheese, and stevia with a spoon and distribute evenly over crust. Add fruit or berries of your choice and enjoy!