NUTRITION

SERVINGS

INGREDIENTS

1.25 cups Low-Fat Cottage Cheese

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

2 tablespoons Almond Flour

1 tablespoon Maple Syrup

0.5 cup Mixed Berries

1 teaspoon Coconut Oil

PREPARATION

• 1

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

• 2

  Combine the almond flour and melted coconut oil in a small bowl until it reaches a sandy texture, then press it firmly into the bottom of the pan.

• 3

  Place the cottage cheese in a high-speed blender and process until it is completely smooth and no curds remain.

• 4

  Add the protein powder, egg white, and half of the maple syrup to the blender, pulsing just until the ingredients are incorporated.

• 5

  Pour the cottage cheese batter over the almond crust and bake for 25 to 30 minutes until the edges are firm but the center remains slightly jiggly.

• 6

  While the cheesecake is baking, place the mixed berries and the remaining maple syrup in a small saucepan over medium heat.

• 7

  Simmer the berries for 8 to 10 minutes, stirring occasionally, until they break down into a thick, jammy compote.

• 8

  Remove the cheesecake from the oven and let it cool at room temperature before transferring it to the refrigerator to set for at least 2 hours.

• 9

  Serve the chilled cheesecake topped with the warm or cooled berry compote.