Raspberry Cheesecake Protein Balls:
Ingredients
8 oz light cream cheese, at room temperature
2 scoops ProDough Raspberry Cheesecake Whey
1 cup graham cracker crumbs
Coating
¼ cup freeze-dried raspberries, blended into a powder
¼ cup crushed graham crackers, finely crushed
Directions:
In a large mixing bowl or stand mixer, add the cream cheese. Beat until smooth and fluffy, about 2 minutes. Add the whey, graham cracker crumbs, and freeze-dried raspberries, and continue beating until well-mixed.
Add the graham cracker crumbs and freeze-dried raspberries to two small ramekins. Using clean and damp hands, roll the cheesecake mixture into smooth balls. Roll the balls in the graham crackers and raspberries until coated and place on a clean plate. Refrigerate for at least 30 minutes to set before enjoying.