This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
Sweet, salty and skinny peanut butter ‘cheesecake’ filling is wrapped around high protein crepes and topped with a two ingredient, healthy cherry syrup! A healthy and clean eating spin on peanut butter and jelly!
Welcome back! Did you have a fantastic 4th of July?!
It’s kinda hard not to enjoy a holiday that is centered around spending time with friends and family, all BBQ’ing and shooting off fireworks! We had absolutely gorgeous weather at The Lake of the Ozarks. I mean like mid 80’s, not a cloud in the sky and every beverage tasted better with every ray of sunshine that hit me.
I am (not so) secretly praying that we have the same weather in two weeks for the big wedding festivities. KC can be bipolar with its weather…enough to give a Type A’er an anxiety attack.
Enough of the Mother Nature and her 7 personalities. After a weekend on the water and one too may margaritas, my favorite way to kick my healthy eating into high gear is with a nutritious and high protein breakfast!
I get some help with Silk Almond Milk’s new product – Almond and Coconut Blend! It is the best of both worlds as I am big lover of anything coconut. A slightly sweet blend of almonds and coconut make a nutritious milk perfect for any dairy free substances needed for milk. Silk has been a staple in our house for quite some time; and only an added bonus with their ever growing new additions.
Even though breakfast is my meal of choice everyday, I am creature of habit and usually bounce back and forth between either a green smoothie, overnight oats, or my old favorite, peanut butter toast.
Every now and then, I throw in a curve ball. High protein, gluten free crepes make mornings extra special. A sweet and salty filling of whipped peanut butter is wrapped up to ensure every bite is silky and delicious.
To bump up the protein content, I combine peanut flour with cottage cheese, Silk Almond & Coconut Milk and a touch of sugar free maple syrup for sweetness. The result is a healthy cheesecake that will make you swoon! I promise.
And to make these crepes through the roof delicious, a healthy cherry syrup is drizzled on top! With every bit, I am taken back to my childhood days of living off of peanut butter and jelly sandwiches. Who can turn down those?!
Make your mornings extra special by adding Peanut Butter Cheesecake Protein Crepes with Cherry Syrup and checking out Silk’s new products and snagging a coupon here. Talk about a sweet deal!
Have you tried either of Silk’s new products; the Almond & Coconut Blend or the Almond Milk with Protein & Fiber?
Share your thoughts below!
Sweet, salty and skinny peanut butter 'cheesecake' filling is wrapped around high protein crepes and topped with a two ingredient, healthy cherry syrup! A healthy and clean eating spin on peanut butter and jelly!
15 minPrep Time
5 minCook Time
20 minTotal Time
Yields 1
Save RecipeIngredients
- 1 1/2 Tbsp Coconut flour
- 1/16 tsp baking powder
- 2 Tbsp Silk Almond & Coconut Milk
- 3 egg whites
- Dash Vanilla extract
- 1/4 tsp cinnamon
- Peanut Butter Cheesecake:
- 1/4 cup peanut flour
- 1/4 cup cottage cheese
- 1 Tbsp sugar free maple syrup
- 3 Tbsp Silk Almond & Coconut Milk
- Cherry Syrup:
- 1/4 cup chopped cherries
- 2 Tbsp sugar free maple syrup
Instructions
- In a small blender, add all ingredients for peanut butter cheesecake. Blend until smooth and fluffy, about 1 minute. Place in fridge to chill and firm up.
- In a separate small blender, add coconut flour, baking powder, milk, egg whites, vanilla and cinnamon. Blend until smooth.
- Preheat small skillet over medium heat and spray with nonstick cooking spray. Let get hot as you want the crepes to start cooking immediately once they hit the pan. Once heated, add half of the batter and swirl pan around to ensure the batter makes a circle and takes up the whole pan. Let cook until bubbles appear all over and light brown. Flip and cook for 30 seconds more or until other side is light brown too. Transfer to small plate and repeat with remaining batter.
- For the cherry syrup, combine cherries and syrup in a small microwavable ramekin. Microwave for 30 seconds, mash cherries and microwave for an additional 30 seconds. Mash and stir. Set aside.
- To assemble, divide cheesecake filling between both crepes down the middle. Folding in sides to close. Top with cherry syrup and serve immediately!
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
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