NUTRITION

SERVINGS

INGREDIENTS

150g Non-fat Greek Yogurt

75g Low-fat Cottage Cheese

12g Vanilla Whey Protein Powder

1 large Egg White

15g Almond Flour

100g Fresh Strawberries

5g Maple Syrup

1/2 tsp Vanilla Extract

PREPARATION

• 1

  Preheat your oven to 325°F (160°C) and prepare a small 4-inch springform pan or ramekin by lightly greasing it.

• 2

  Mix the almond flour with a tiny splash of water or a drop of maple syrup to create a sandy texture, then press it firmly into the bottom of the pan to form the crust.

• 3

  Place the Greek yogurt, cottage cheese, protein powder, egg white, and vanilla extract into a blender and process until the mixture is completely smooth and creamy.

• 4

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

• 5

  Bake for 25 to 30 minutes until the edges are set but the center remains slightly jiggly.

• 6

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

• 7

  While the cheesecake chills, slice the fresh strawberries and toss them with the maple syrup.

• 8

  Top the chilled cheesecake with the juicy strawberries and serve immediately.