NUTRITION

SERVINGS

INGREDIENTS

210g Nonfat Greek Yogurt

110g Low-fat Cottage Cheese

1 Large Egg White

30g Sourdough Bread crumbs

1 tsp Grass-fed Butter

100g Mixed Berries

1 tsp Vanilla Extract

2 tbsp Monk Fruit Sweetener

PREPARATION

• 1

  Preheat your oven to 325°F.

• 2

  Pulse the sourdough bread in a food processor until it forms fine crumbs.

• 3

  Toast the bread crumbs in a small skillet with the butter over medium heat until they are golden and crisp.

• 4

  Press the toasted crumbs firmly into the bottom of a 4-inch springform pan or a small oven-safe ramekin.

• 5

  In a blender, combine the Greek yogurt, cottage cheese, egg white, monk fruit sweetener, and vanilla extract.

• 6

  Blend on high until the mixture is completely silky and no cottage cheese curds remain.

• 7

  Pour the cheesecake batter over the sourdough crust.

• 8

  Bake for 35 to 40 minutes until the edges are set but the center still has a slight jiggle.

• 9

  While the cheesecake bakes, place the berries in a small saucepan over medium-low heat.

• 10

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

• 11

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

• 12

  Top the chilled cheesecake with the berry compote before serving.