NUTRITION

SERVINGS

INGREDIENTS

200g Low-Fat Cottage Cheese

1 Large Egg

3 tbsp Almond Flour

0.5 tbsp Chia Seeds

150g Fresh Strawberries

0.75 tbsp Honey

0.5 tsp Vanilla Extract

PREPARATION

• 1

  Preheat your oven to 350°F (175°C) and lightly grease a small oven-safe ramekin.

• 2

  In a small mixing bowl, combine the almond flour and chia seeds with a tiny splash of water to create a crumbly dough, then press it firmly into the bottom of the ramekin.

• 3

  Place the cottage cheese, egg, vanilla extract, and half of the honey into a blender or food processor.

• 4

  Blend the mixture until completely smooth and velvety, ensuring no lumps from the cottage cheese remain.

• 5

  Pour the cheesecake batter over the prepared crust in the ramekin.

• 6

  Bake for 25 to 30 minutes, or until the edges are golden and the center is set but still has a slight jiggle.

• 7

  While the cheesecake bakes, dice the strawberries and place them in a small saucepan over medium heat with the remaining honey.

• 8

  Simmer the strawberries for 5 to 8 minutes until they break down into a thick, glossy compote.

• 9

  Remove the cheesecake from the oven and allow it to cool for at least 15 minutes before topping with the warm strawberry compote.