High protein pistachio cream cake

• 350 ml crushed low-sugar protein biscuits
• 45 ml melted grass-fed butter
• 470 ml non-fat Greek yogurt, strained
• 240 ml low-fat ricotta cheese
• 2 scoops vanilla whey protein powder
• 120 ml granulated erythritol or stevia blend
• 5 ml vanilla extract
• 120 ml unsalted pistachio butter (100% pistachios)
• 60 ml chopped roasted pistachios for garnish
• 30 ml skim milk (if needed for consistency)

1. Line an 8-inch square baking pan with parchment paper. In a medium bowl, combine the crushed protein biscuits and melted butter until the mixture resembles wet sand. Press firmly into the bottom of the pan and chill in the freezer for 15 minutes.
2. In a large mixing bowl, whisk together the strained Greek yogurt, ricotta cheese, vanilla protein powder, sweetener, and vanilla extract until completely smooth and thickened.
3. Spread the protein cream mixture evenly over the chilled biscuit base using an offset spatula.
4. In a small bowl, stir the pistachio butter until fluid; if it is too thick, whisk in a tablespoon of milk at a time until it reaches a pourable consistency. Pour the pistachio cream over the yogurt layer and smooth the surface.
5. Sprinkle the chopped roasted pistachios over the top.
6. Refrigerate the cake for at least 4 hours, or ideally overnight, to allow the layers to set firmly before slicing into squares.

Serve chilled on a dessert plate with a small dollop of Greek yogurt or a few fresh raspberries to cut through the richness of the pistachio.