NUTRITION

SERVINGS

INGREDIENTS

1 cup Low-Fat Cottage Cheese

0.4 scoop Vanilla Whey Protein Powder

1/4 cup Almond Flour

1 tablespoon Coconut Oil

1 large Egg White

1/2 cup Frozen Mixed Berries

1 teaspoon minced Jalapeño

2 teaspoons Monk Fruit Sweetener

1/2 teaspoon Vanilla Extract

PREPARATION

• 1

  Preheat your oven to 325°F (165°C).

• 2

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

• 3

  Place the cottage cheese, protein powder, egg white, one teaspoon of monk fruit, and vanilla extract into a blender and process until completely smooth and creamy.

• 4

  Pour the cheesecake batter over the crust and bake for 25 to 30 minutes, or until the edges are set but the center still has a slight jiggle.

• 5

  While the cheesecake bakes, place the mixed berries, minced jalapeño, and the remaining teaspoon of monk fruit in a small saucepan over medium heat.

• 6

  Simmer the berry mixture for 8 to 10 minutes, mashing the berries slightly with a fork until the sauce has thickened into a syrupy compote.

• 7

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

• 8

  Top the chilled cheesecake with the jalapeño berry compote just before serving.