NUTRITION

SERVINGS

INGREDIENTS

1.25 cups Low-fat Cottage Cheese (2%)

0.75 scoop Vanilla Whey Protein Powder

1 large Egg White

3 tbsp Almond Flour

0.5 cup Mixed Berries

1 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

1 tsp Lemon Zest

PREPARATION

• 1

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

• 2

  In a high-speed blender, combine the cottage cheese, protein powder, egg white, monk fruit sweetener, vanilla extract, and lemon zest until the mixture is silky smooth.

• 3

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

• 4

  Pour the blended cheesecake batter over the almond flour base and smooth the top with a spatula.

• 5

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

• 6

  While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer for 5 minutes until they release their juices and become jammy.

• 7

  Remove the cheesecake from the oven and let it cool to room temperature before chilling in the refrigerator for at least 2 hours to fully set.

• 8

  Top the chilled cheesecake with the berry compote before serving.