Strawberry Cheesecake Easter Eggs

Chocolate shell

• 2 cups sugar-free chocolate, melted

Strawberry cheesecake filling

• 1 cup light, creamy ricotta
• 1/3 cup strawberries, finely chopped
• 60 ml skim milk
• 2 scoops Nuzest Clean Lean Protein Wild Strawberry
• 1/3 cup baked pretzels, crushed

1. Spoon 2–3 tablespoons of melted chocolate into each silicone Easter egg mold.
2. Tilt and rotate the mold so the chocolate coats the entire inside surface of each egg.
3. Place the mold on a lined tray and freeze for 5 minutes.
4. Remove the mold and check for any thin spots. Add extra melted chocolate where needed, then turn the mold upside down on the lined tray so excess chocolate can drip out and create an even shell.
5. Refrigerate the mold for about 20 minutes, or until the chocolate is firm.
6. While the shells are chilling, prepare the cheesecake filling by mixing the ricotta, chopped strawberries, skim milk, strawberry protein powder and crushed pretzels until well combined.
7. Once the shells are set, trim away any excess chocolate if needed. Fill each egg about two-thirds full with the cheesecake mixture, pressing down gently.
8. Cover the top of each egg with the remaining melted chocolate to seal.
9. Refrigerate for at least 3 hours or overnight until completely set.
10. Carefully remove from the mold and serve chilled.

Notes

• Baked low-carb pretzels were used for added crunch.
• Light, creamy low-fat ricotta works best for a smooth filling.