NUTRITION

SERVINGS

INGREDIENTS

1 cup nonfat Greek yogurt

0.5 cup low-fat cottage cheese

1 large egg

2 tbsp almond flour

1 tsp honey

1 tsp vanilla extract

0.5 cup strawberries

0.13 tsp sea salt

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 325°F and lightly grease a 6-inch springform pan or a large oven-safe ramekin.

• 2

  Place the cottage cheese in a high-speed blender and process until the texture is completely smooth and creamy.

• 3

  In a medium mixing bowl, whisk together the smoothed cottage cheese, Greek yogurt, egg, honey, vanilla extract, lemon juice, and sea salt until the batter is uniform.

• 4

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

• 5

  Pour the cheesecake batter over the almond crust and gently tap the pan on the counter to release any air bubbles.

• 6

  Bake for 35 to 40 minutes until the edges are firm and slightly golden, while the center remains slightly jiggly.

• 7

  Remove from the oven and let it cool at room temperature for 30 minutes before transferring to the refrigerator to chill for at least 2 hours.

• 8

  Slice the fresh strawberries and arrange them over the top of the chilled cheesecake before serving.