We’re celebrating our favourite flavours from all over the globe in our World’s Kitchen range.
You might not be able to travel as much as you’d like to right now, but we’re here to make sure you can still enjoy the flavours you love from all around the world. Broaden your horizons and put new tastes to the test with our World’s Kitchen range — ideal to shake up your day-to-day nutrition.
In this delicious recipe, we’re keeping it close to home with one of the UK’s most infamous desserts; Eton Mess. Only we’re making things even better with a crumbly biscuit base. Yep, we went there.
This high-protein frozen cheesecake is honestly the perfect treat to satisfy your sweet-tooth and it’s actually surprisingly simple to make, too. 6 ingredient kind of simple.
Here’s what to do.
- 10 digestive biscuits
- 1 tbsp. 100% Coconut Oil
- 300g fat-free yoghurt
- 1 scoop Impact Whey Protein (Eton Mess)
- 150g raspberries
- 2 meringues
- First, add the biscuits to a food processor and blitz until you have fine crumbs. While blitzing, carefully add the coconut oil.
- Pour out the biscuit crumbs into a baking tin and use the back of a spoon to smooth them out into a base. Set aside.
- In a large bowl, add the yoghurt, Eton mess flavoured whey protein, and 100g of raspberries (keep some aside to top the cheesecake with later). Use a hand blender to blitz everything together into a smooth mixture and then pour this on top of your biscuit base.
- Use a spatula to smooth the cheesecake filling evenly across the base, then crumble one of the meringues over the top. Place the remaining raspberries on top and then freeze for at least 4 hours (preferably overnight).
- When you remove from the freezer, allow to thaw for around 10 minutes before trying to cut a slice. Sprinkle with the second meringue to serve — the dig in!