Cling on to summer — in the tastiest way possible.
I’m not sure how or why, but something happens when you get older. One day, some sort of switch flicks, and you’re suddenly, compulsively craving pistachio ice cream all the time. It’s a rite of passage, up there with getting into gardening or doing the crossword every day.
Well, with the release of Pistachio Ice Cream Impact Whey Protein, you’re now able to fully indulge yourself in a summer favourite all year round. It’s irresistibly creamy, distinctly nutty, and just the slightest bit salty — pure perfection. Oh, and it comes with 18g of protein per serving. It really couldn’t get any better.
Here’s how to make a simple, six-ingredient cheesecake with this brand new flavour. You will not regret it.
- 180 g 0% fat Greek-style yoghurt
- 150 g light cream cheese
- 1 scoop Impact Whey Protein (Pistachio Ice Cream)
- 4 caramelised biscuits
- 12 g light butter, melted
- 8 g pistachio nuts
First, mix together the yoghurt, cream cheese, and protein powder until completely smooth and lump-free. Set aside.
Next, crush the biscuits and combine with the melted butter.
Add the buttery biscuit mixture to the bottom of two glass jars or ramekins (half in each) and flatten with the back of a teaspoon.
Pour the protein cream mixture on top of each biscuit base and again use a spoon to flatten into an even layer. Sprinkle some crushed pistachios on top.
Transfer your cheesecakes to the fridge and leave to set overnight. Then, get stuck in.
Nutritional info per serving:
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