NUTRITION

SERVINGS

INGREDIENTS

1/2 cup Low-fat Cottage Cheese

1/3 cup Non-fat Greek Yogurt

2 large Egg Whites

1/2 scoop Vanilla Protein Powder

1.5 tbsp Almond Flour

1 tsp Honey

1 tsp Vanilla Extract

PREPARATION

• 1

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

• 2

  Combine the cottage cheese, Greek yogurt, egg whites, protein powder, honey, and vanilla extract in a high-speed blender.

• 3

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

• 4

  Sprinkle the almond flour evenly across the bottom of the prepared pan to create a thin base layer.

• 5

  Carefully pour the blended cheesecake batter over the almond flour base.

• 6

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

• 7

  Remove from the oven and let cool at room temperature for at least 30 minutes.

• 8

  Transfer to the refrigerator and chill for a minimum of 2 hours to allow the texture to firm up before serving.