NUTRITION

SERVINGS

INGREDIENTS

3/4 cup Non-fat Plain Greek Yogurt

1 oz Fat-Free Cream Cheese

1/4 cup Liquid Egg Whites

12g Vanilla Whey Protein Isolate

2 tbsp Almond Flour

1/2 cup Fresh Blueberries

1.5 tsp Pure Maple Syrup

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener (optional)

PREPARATION

• 1

  Preheat your oven to 325°F (160°C) and lightly grease a 6-inch springform pan or a large oven-safe ramekin.

• 2

  In a small bowl, mix the almond flour with a few drops of water until it reaches a sandy consistency, then press it firmly into the bottom of your prepared dish to create a thin crust.

• 3

  Place the Greek yogurt, fat-free cream cheese, egg whites, vanilla protein powder, vanilla extract, and monk fruit sweetener into a blender.

• 4

  Blend the mixture on high until it is completely smooth and creamy, ensuring no lumps remain from the cream cheese.

• 5

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

• 6

  Bake for 25 to 30 minutes until the edges are firm but the center still has a slight, custard-like jiggle.

• 7

  Remove from the oven and allow the cheesecake to cool at room temperature for 30 minutes, then refrigerate for at least 3 hours to fully set.

• 8

  While the cheesecake chills, place the blueberries and maple syrup in a small saucepan over medium-low heat.

• 9

  Simmer the berries for 5 minutes, stirring occasionally, until they burst and form a thick, glossy sauce.

• 10

  Once the cheesecake is chilled and firm, spoon the blueberry compote over the top and serve.