NUTRITION

SERVINGS

INGREDIENTS

1 cup Non-fat Greek Yogurt

1/2 cup Low-fat Cottage Cheese

8 grams Vanilla Whey Protein Powder

1 large Egg White

2 tablespoons Almond Flour

1 cup Fresh Strawberries

1 teaspoon Vanilla Extract

2 tablespoons Monk Fruit Sweetener

PREPARATION

• 1

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

• 2

  Place the cottage cheese in a blender and process until completely smooth and creamy.

• 3

  In a mixing bowl, whisk together the blended cottage cheese, Greek yogurt, protein powder, egg white, vanilla extract, and half of the monk fruit sweetener.

• 4

  Press the almond flour into the bottom of the prepared pan to form a thin, even crust.

• 5

  Pour the cheesecake batter over the almond flour base and smooth the top with a spatula.

• 6

  Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.

• 7

  While the cheesecake bakes, combine sliced strawberries and the remaining monk fruit in a small saucepan over medium heat.

• 8

  Simmer the strawberries for 8-10 minutes, mashing slightly, until they form a thick, jammy compote.

• 9

  Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 2 hours before topping with the strawberry compote and serving.