NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Nonfat Greek Yogurt

0.5 cup 2% Low-fat Cottage Cheese

1 scoop Vanilla Whey Protein Powder

2 large Egg Whites

0.25 cup Almond Flour

1 cup Mixed Berries

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

PREPARATION

• 1

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

• 2

  Mix the almond flour with a teaspoon of water or a pinch of monk fruit and press it firmly into the bottom of the pan to create the crust.

• 3

  Place the cottage cheese in a blender and process until completely smooth and creamy with no lumps.

• 4

  In a medium bowl, whisk together the blended cottage cheese, Greek yogurt, vanilla protein powder, egg whites, monk fruit sweetener, and vanilla extract until well combined.

• 5

  Pour the cheesecake batter over the almond flour crust.

• 6

  Bake for 30 to 35 minutes until the edges are set but the center still has a slight jiggle.

• 7

  Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to set fully.

• 8

  While the cheesecake chills, place the mixed berries in a small saucepan over medium heat and simmer for 5 to 8 minutes until they break down into a jammy compote.

• 9

  Spoon the warm berry compote over the chilled cheesecake just before serving.