NUTRITION

SERVINGS

INGREDIENTS

1 cup Low-fat Cottage Cheese

4 tbsp Almond Flour

1/4 scoop Vanilla Whey Protein Powder

1 large Egg White

2 tbsp Non-fat Greek Yogurt

1 tsp Honey

1/2 cup Fresh Strawberries

1/2 tsp Vanilla Extract

PREPARATION

• 1

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

• 2

  In a small bowl, mix the almond flour with a tiny splash of water or a teaspoon of the honey until it forms a crumbly dough, then press it firmly into the bottom of the pan.

• 3

  Bake the crust for 8 minutes until slightly golden, then remove from the oven and let cool.

• 4

  Place the cottage cheese, Greek yogurt, protein powder, egg white, vanilla extract, and the remaining honey into a high-speed blender.

• 5

  Blend until the mixture is completely smooth and no cottage cheese curds remain.

• 6

  Pour the cheesecake batter over the pre-baked almond crust.

• 7

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

• 8

  Remove from the oven and allow to cool to room temperature, then refrigerate for at least 3 hours or overnight to set fully.

• 9

  Before serving, slice the fresh strawberries and layer them over the top of the chilled cheesecake.