Hayl's Kitchen

0 Combine protein powder, flour, cocoa powder, baking powder in a bowl.
1 Add egg white, vanilla extract and milk (little at a time) and mix until thick but spreadable.
2 Microwave on high for about 1 min 15 seconds - top should be dry to touch.
3 Let cool for a few minutes, then chop unto ½” pieces.
Cream:
5 In a bowl, beat cream cheese using an electric hand mixer or paddle attachment of stand mixer until smooth; About 30 seconds.
6 Add Greek yogurt and beat again until combined.
7 Beat in vanilla protein powder, scraping down the sides if needed.
Assemble:
9 Dip each cake piece in coffee, then divide between 2 jars.Spread cream on cake pieces.
11 Cover and refrigerate 4 hours to overnight.
When Serving:
13 Heat a nonstick pan and lightly toast kataifi.Add in pistachio cream and mix.
15 Spread pistachio kataifi mixture on top of the cream layer in the jars.