Ingredients:

Protein Angel Food Cake:

• 7 Egg Whites
• 1 tsp Cream of Tartar
• 1 tsp Vanilla Extract
• 2-3 tsp Stevia (or other sweetener of choice), to taste
• 1/2 scoop (15g) PEScience Gourmet Vanilla Select Protein Powder

Cream Cheese Frosting:

• 8 oz (224g) Fat Free Cream Cheese
• 1/2 cup (112g) Plain Greek Yogurt
• 1/2 package (14g) Jello Sugar Free Cheesecake Pudding Mix
• 1 tbsp Zero-Calorie Sweetener
• 2 tbsp (30g) Unsweetened Almond Milk

• 180g Strawberries, sliced
• Confectioner's Sugar (optional)

Directions:

1. Preheat oven to 315 degrees F. Spray any can pan with cooking spray. I used a springform pan.
2. Crack eggs and discard or save egg yolks for later use. Place the egg whites in a medium sized mixing bowl.
3. Add vanilla, stevia, and cream of tartar to egg whites and beat with a hand mixer until firm peaks form (I did about 5 minutes on high speed).
4. Using a spatula, fold in the protein powder carefully as to not deflate the egg white mixture.
5. Place the batter in the cake pan and cook for 15-20 minutes or until top of the cake starts to become golden brown. When done, let cool. Then place in fridge.

To Make Cream Cheese Frosting:

1. In a medium sized mixing bowl, add cream cheese, sweetener, jello pudding mix, yogurt, and almond milk. Mix with a hand mixer until all is combined. Keep stored in fridge until cake is chilled and is ready to frost.

Assemble the Cake:

1. Place cake carefully on the surface you plan to serve it. It has the potential to stick to the plan (the springform pan helps with this), but it is still- easier to go ahead and set it up this way!
2. Using a spatula, carefully frost cake.
3. Top with fresh strawberries and confectioner's sugar if desired. Slice, and enjoy!

NUTRITION FACTS:

Calories: 85
Fat: 0.5g
Carbs: 8g
Protein: 12g

Recipe by @laurenfitfoodie