Cheesecake
Filling:
250g light cream cheese
170g greek yoghurt
1 scoop lady shake vanilla
3/4 cup boiling water mixed with 2 tsp gelatine
2 TB sweetener
1/2 tsp vanilla extract
juice of 1/2 lemon

Base:
1/2 cup walnuts
1/2 cup almonds
2 TB lite butter or coconut oil
1 scoop Lady shake vanilla
1 TB maple syrup
1 tsp lemon rind 

To make the base, preheat oven to 180 degrees celcius. Line a cake tin with baking paper or grease well. A springform cake tin is the easiest for removal.
Blend together almonds and walnuts until they resemble a fine crumb. Add in remaining base ingredients and blend until they come together. Press firmly into the baking tin.
Bake for 15 minutes or until golden. Allow to cool completely before making the filling.
For the filling, beat together the yoghurt, cream cheese, protein powder and sweetener. Pour in the gelatine water slowly, beating in between. Stir in the lemon juice and vanilla extract. Pour onto the base and set in the refrigerator for 5-6 hours or overnight. 

Serves 8 – 145 calories / 9g fat / 7g carbohydrates / 10g protein