NUTRITION

SERVINGS

INGREDIENTS

180g Nonfat Cottage Cheese

60g Nonfat Greek Yogurt

1 large Egg White

10g Vanilla Whey Protein Isolate

4 slices Center-cut Bacon

20g Pure Maple Syrup

1 tsp Vanilla Extract

PREPARATION

• 1

  Preheat your oven to 325°F (160°C) and line a small 4-inch springform pan or ramekin with parchment paper.

• 2

  In a high-speed blender, combine the cottage cheese, Greek yogurt, egg white, whey protein, maple syrup, and vanilla extract.

• 3

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

• 4

  Pour the cheesecake batter into the prepared pan and tap it on the counter to release any air bubbles.

• 5

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

• 6

  While the cheesecake is baking, cook the center-cut bacon in a skillet over medium heat until it is very crisp.

• 7

  Drain the bacon on paper towels and chop it into small, fine pieces.

• 8

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

• 9

  Once chilled, top the cheesecake with the chopped crisp bacon before serving.