NUTRITION

SERVINGS

INGREDIENTS

1/2 cup Low-fat Cottage Cheese

1/4 cup Non-fat Greek Yogurt

0.75 scoop Chocolate Protein Powder

2 tbsp Egg Whites

1 tbsp Unsweetened Cocoa Powder

4 tbsp Almond Flour

1 tsp Coconut Oil

1 cup Fresh Strawberries

PREPARATION

• 1

  Preheat your oven to 325°F (165°C).

• 2

  In a small bowl, mix the almond flour and melted coconut oil until it reaches a sandy consistency, then press firmly into the bottom of a 4-inch ramekin or small springform pan.

• 3

  Place the cottage cheese, Greek yogurt, protein powder, egg whites, and cocoa powder into a high-speed blender or food processor.

• 4

  Blend the mixture until it is completely smooth and no lumps from the cottage cheese remain.

• 5

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

• 6

  Bake for 25 to 30 minutes, or until the edges are set but the center still has a slight jiggle when moved.

• 7

  Remove from the oven and let it cool completely at room temperature before transferring to the refrigerator for at least 2 hours.

• 8

  Slice the fresh strawberries and arrange them over the chilled cheesecake before serving.