NUTRITION

SERVINGS

INGREDIENTS

1 cup Non-fat Greek yogurt

0.5 cup Low-fat cottage cheese

1 large egg

2 large egg whites

1 tbsp honey

1 tbsp arrowroot powder

1 tsp vanilla extract

1 tsp lemon juice

0.5 cup mixed berries

1 tsp water

0.25 tsp sea salt

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a 6-inch springform pan with parchment paper, allowing the edges to rise above the rim.

• 2

  Place the Greek yogurt, cottage cheese, egg, egg whites, honey, arrowroot powder, vanilla, lemon juice, and sea salt into a high-speed blender.

• 3

  Blend on high until the mixture is completely smooth and contains no lumps from the cottage cheese.

• 4

  Pour the batter into the prepared pan and tap it gently on the counter to release any large air bubbles.

• 5

  Bake for 25 to 30 minutes until the top is dark brown and scorched, but the center still has a slight jiggle.

• 6

  While the cheesecake bakes, combine the mixed berries and water in a small saucepan over medium heat.

• 7

  Simmer the berries for 8 minutes, mashing them slightly with a fork until the liquid thickens into a coulis.

• 8

  Remove the cheesecake from the oven and let it cool completely in the pan at room temperature.

• 9

  Once cooled, refrigerate for at least 2 hours to set before slicing and serving with the berry coulis.