10 servings
Ingredients:
1/2 cup quick cooking rolled oats
1/2 cup swerve granular sugar
1/2 cup unsweetened cocoa
5 tsp instant coffee, divided
1 tsp baking powder
1 tsp table salt
2 1/4 cups plain fat free greek yogurt, divided
1/4 cup unsweetened almond milk
3 eggs, divided
1/2 tsp mint extract
1/2 package fat free instant chocolate pudding
Directions:
Preheat oven to 375F.
Add oatmeal, sweetener, cocoa, 3 tsp coffee, baking powder and salt into a blender and blend until the oats are broken down.
Dump the oat mixture into a medium bowl and add 3/4 cup of yogurt, almond milk and 1 egg. Mix until combined.
Place parchment paper into an 8" x 8" baking pan. Spray lightly with oil.
Pour the brownie batter into the baking pan and pop into the oven for 20 minutes.
While the brownie layer is baking, add 1 and 1/2 cups yogurt to a bowl.
Add 2 eggs, the pudding mix, 2 tsp coffee and the mint extract. Mix with a whisk until combined.
After you remove the brownies from the oven, layer the cheesecake mixture on top of the brownies and smooth.
Put back into the oven for another 30 minutes. Cool completely and then refrigerate for at least 4 hours to set.
Store bars in a covered container in the refrigerator.
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