NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Non-fat Greek Yogurt

0.25 cup Low-fat Cottage Cheese

0.5 scoop Chocolate Whey Protein Powder

1 tbsp Unsweetened Cocoa Powder

2 tbsp Almond Flour

1 tbsp Maple Syrup

1 cup Strawberries

1 large Egg White

PREPARATION

• 1

  Preheat your oven to 325°F (160°C) and lightly grease a 4-inch ramekin or small springform pan.

• 2

  Place the cottage cheese and Greek yogurt in a food processor and blend until the mixture is completely silky and smooth.

• 3

  Add the chocolate protein powder, cocoa powder, maple syrup, and egg white to the food processor and pulse until fully incorporated.

• 4

  Press the almond flour into the bottom of the prepared ramekin to form an even, thin crust.

• 5

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

• 6

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

• 7

  Allow the cheesecake to cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours.

• 8

  Slice the fresh strawberries and arrange them beautifully over the top of the chilled cheesecake before serving.