High protein cheesecake prepared with low-fat yoghurt, cream cheese and wild berries.
PER CAKE: 8g PROTEIN / 2g CARBS / < 5g FAT / 91 CALORIES
Ingredients: Low fat yogurt (37%)
Low fat cream cheese (41%)
Whey protein isolate (20%) – sucralose, acesulfame K, sodium chloride
Eggs (2%)
Allergens: Egg (This product has been made in a factory that uses cow’s milk, shellfish, tree nuts, eggs & wheat)
| Typical Nutritional Information | Per 100g | Per 1 cake |
| Energy (kcal) | 190 | 91 |
| Protein (g) | 17 | 8 |
| Glycaemic Carbs (g) | 3.9 | 2 |
| Of which is sugar (g) | 2.9 | 1.4 |
| Total fat (g) | 11.5 | 5 |
| Of which is saturated (g) | 6.5 | 3.1 |
| Cholesterol (mg) | 71.8 | 34.2 |
| Dietary fibre* (g) | 0.42 | 0.2 |
| Total sodium (mg) | 184.4 | 88 |
*Method of analysis: A0AC98529
R68.00
DEFROSTING INSTRUCTIONS:
DO NOT DEFROST OR THAW BY HEATING OR MICROWAVE
LEAVE IN FRIDGE OVERNIGHT TO DEFROST
*HOME FREEZING. FREEZE ON DAY OF PURCHASE. USE WITHIN FIVE MONTHS OF FREEZING. LEAVE OVERNIGHT IN FRIDGE TO DEFROST (USE WITHIN 30 DAYS OF DEFROSTING IF LEFT IN FRIDGE).
A PRODUCT OF SOUTH AFRICA PRODUCED IN A HACCP CERTIFIED KITCHEN.
