NUTRITION

SERVINGS

INGREDIENTS

170g Non-fat Greek Yogurt

120g Low-fat Cottage Cheese

10g Vanilla Whey Protein Isolate

1 large Egg White

150g Fresh Strawberries

14g Almond Flour

1 tsp Vanilla Extract

2 tbsp Monk Fruit Sweetener

PREPARATION

• 1

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

• 2

  Place the low-fat cottage cheese in a high-speed blender and process until completely smooth and creamy with no remaining curds.

• 3

  In a medium mixing bowl, whisk together the blended cottage cheese, non-fat Greek yogurt, egg white, vanilla extract, and monk fruit sweetener.

• 4

  Gently fold in the vanilla whey protein isolate until the batter is uniform, being careful not to over-mix which can add too much air.

• 5

  Press the almond flour into the bottom of the prepared pan to form a thin, even crust layer.

• 6

  Pour the cheesecake batter over the almond flour base and smooth the top with a spatula.

• 7

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

• 8

  Remove from the oven and allow the cheesecake to cool at room temperature, then refrigerate for at least 2 hours to set fully.

• 9

  While the cake chills, slice the fresh strawberries and toss them with a tiny pinch of sweetener to release their juices.

• 10

  Top the chilled cheesecake with the fresh strawberries and any accumulated juices before serving.