NUTRITION

SERVINGS

INGREDIENTS

150g Non-fat Greek Yogurt

1/2 cup Low-fat Cottage Cheese

1 large Egg White

1/2 tablespoon Vanilla Protein Powder

3 tablespoons Light Sour Cream

2 tablespoons Almond Flour

1 teaspoon Vanilla Extract

1 packet Stevia

PREPARATION

• 1

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

• 2

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

• 3

  Transfer the mixture to a bowl and whisk in the egg white, vanilla protein powder, stevia, and vanilla extract until well combined.

• 4

  Press the almond flour firmly into the bottom of the prepared pan to form a thin base.

• 5

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

• 6

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

• 7

  Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours to firm up.

• 8

  Gently remove from the pan, slice into wedges, and serve each piece with a dollop of light sour cream.