NUTRITION

SERVINGS

INGREDIENTS

1/2 cup Low-Fat Cottage Cheese

1/4 cup Non-Fat Greek Yogurt

1/3 scoop Chocolate Protein Powder

1 large Egg White

1.5 tbsp Dark Chocolate Chips

1 tbsp Cocoa Powder

1/2 tbsp Almond Butter

1/2 tsp Vanilla Extract

2 tbsp Monk Fruit Sweetener

PREPARATION

• 1

  Preheat your oven to 325°F and line a muffin tin with silicone liners for easy removal.

• 2

  Place the cottage cheese in a blender or food processor and pulse until completely smooth and creamy.

• 3

  Transfer the whipped cottage cheese to a mixing bowl and whisk in the Greek yogurt, egg white, and almond butter.

• 4

  Sift in the chocolate protein powder and cocoa powder to avoid clumps, then add the vanilla extract and monk fruit sweetener.

• 5

  Fold the mixture gently until well combined and the color is a uniform rich chocolate brown.

• 6

  Divide the batter evenly among the prepared muffin cups and top each with a few dark chocolate chips.

• 7

  Bake for 20 to 25 minutes until the edges are set but the centers still have a slight jiggle.

• 8

  Allow the cups to cool at room temperature before refrigerating for at least two hours to achieve a firm cheesecake texture.