NUTRITION

SERVINGS

INGREDIENTS

170g Non-fat Greek Yogurt

113g 2% Cottage Cheese

15g Vanilla Whey Protein Isolate

1 Large Egg

30g Almond Flour

70g Frozen Mixed Berries

PREPARATION

• 1

  Preheat your oven to 325°F (165°C) and lightly grease a 4-inch springform pan or small oven-safe ramekin.

• 2

  Mix the almond flour with a teaspoon of water or a drop of stevia to form a moist crumble, then press it firmly into the bottom of the pan to create the crust.

• 3

  Place the Greek yogurt, cottage cheese, protein powder, and egg into a high-speed blender and process until the mixture is completely silky and smooth.

• 4

  Pour the cheesecake batter over the prepared almond crust and tap the pan gently on the counter to release any air bubbles.

• 5

  Bake for 30 to 35 minutes until the edges are set but the center still has a slight jiggle.

• 6

  Turn off the oven and leave the cheesecake inside with the door cracked for 10 minutes to cool slowly.

• 7

  Remove from the oven and refrigerate for at least 3 hours or overnight to allow the texture to fully set.

• 8

  While the cheesecake chills, heat the mixed berries in a small saucepan over medium heat, stirring occasionally until they break down into a thick, jammy sauce.

• 9

  Spoon the berry compote over the chilled cheesecake just before serving.