NUTRITION

SERVINGS

INGREDIENTS

2 tbsp almond flour

1.5 tsp almond butter

1 cup low-fat cottage cheese

2 tbsp nonfat Greek yogurt

2 large egg whites

2 tsp honey

0.25 tsp vanilla extract

0.5 cup frozen mixed berries

0.25 tsp lemon juice

5 g dark chocolate

PREPARATION

• 1

  Preheat your oven to 325°F (165°C) and line a small 4-inch ramekin or springform pan with parchment paper.

• 2

  In a small bowl, combine the almond flour and almond butter until a crumbly dough forms, then press it firmly into the bottom of the prepared pan.

• 3

  Place the cottage cheese in a blender and process until completely smooth with no visible curds.

• 4

  In a mixing bowl, whisk together the blended cottage cheese, Greek yogurt, egg whites, honey, and vanilla extract until fully combined.

• 5

  Pour the cheesecake batter over the crust and bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.

• 6

  While the cheesecake bakes, simmer the frozen berries and lemon juice in a small saucepan over medium heat for 5 minutes until the liquid reduces into a thick sauce.

• 7

  Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to achieve a dense texture.

• 8

  Before serving, spread the berry reduction over the top, garnish with finely shaved dark chocolate, and slice into bite-sized pieces.