NUTRITION

SERVINGS

INGREDIENTS

275g Nonfat Greek Yogurt

2 oz Neufchatel Cheese

1 Large Egg

15g Honey

50g Fresh Raspberries

10g Almond Flour

PREPARATION

• 1

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

• 2

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

• 3

  In a medium mixing bowl, beat the softened Neufchatel cheese until smooth, then whisk in the Greek yogurt, egg, and honey until the batter is creamy and well-combined.

• 4

  Pour the yogurt mixture over the almond crust and smooth the top with a spatula.

• 5

  In a small bowl, mash the raspberries with a fork until they reach a jam-like consistency, then dollop the sauce over the cheesecake batter.

• 6

  Use a toothpick or the tip of a knife to gently swirl the raspberry sauce into the cheesecake for a marbled effect.

• 7

  Bake for 35 to 40 minutes until the edges are firm and slightly golden, but the center still has a slight jiggle.

• 8

  Remove from the oven and allow to cool at room temperature before refrigerating for at least 3 hours to set completely.