NUTRITION

SERVINGS

INGREDIENTS

0.25 cup rolled oats

1 tsp coconut oil

1 tsp maple syrup

1 cup non-fat Greek yogurt

0.5 cup low-fat cottage cheese

0.5 scoop vanilla protein powder

1 cup fresh strawberries

0.25 tsp vanilla extract

0.06 tsp sea salt

PREPARATION

• 1

  In a small bowl, combine the rolled oats, melted coconut oil, maple syrup, and sea salt until the mixture is crumbly.

• 2

  Press the oat mixture firmly into the bottom of two large ramekins or silicone muffin liners and place in the freezer for 10 minutes to set.

• 3

  Transfer the cottage cheese to a high-speed blender and process until the texture is completely smooth and silky.

• 4

  In a medium mixing bowl, whisk together the blended cottage cheese, Greek yogurt, vanilla protein powder, and vanilla extract until well combined.

• 5

  Spoon the protein cream mixture over the chilled oat crusts, smoothing the tops with a spatula or the back of a spoon.

• 6

  Wash and slice the fresh strawberries, then arrange them generously over the top of the cheesecake filling.

• 7

  Place the cups in the refrigerator for at least 30 minutes to allow the layers to firm up before serving.