NUTRITION

SERVINGS

INGREDIENTS

0.25 cup almond flour

1 tsp coconut oil

1 cup non-fat Greek yogurt

0.5 cup low-fat cottage cheese

1 large egg

1 tbsp maple syrup

1 tsp matcha green tea powder

0.5 cup fresh raspberries

0.5 tsp vanilla extract

1 pinch sea salt

PREPARATION

• 1

  Preheat oven to 325°F (165°C).

• 2

  In a small bowl, combine almond flour, coconut oil, and a pinch of sea salt; press firmly into the bottom of a 4-inch mini springform pan.

• 3

  In a blender, combine the cottage cheese, Greek yogurt, egg, maple syrup, and vanilla extract until completely smooth.

• 4

  Pour three-quarters of the white batter over the almond crust.

• 5

  Add the matcha powder to the remaining batter in the blender and pulse until combined.

• 6

  Drop spoonfuls of the matcha batter onto the white batter and use a toothpick to create a marble swirl pattern.

• 7

  Bake for 35-40 minutes until the edges are set but the center still has a slight jiggle.

• 8

  While the cheesecake bakes, simmer raspberries in a small saucepan over medium heat for 5 minutes, mashing them into a thick coulis.

• 9

  Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 2 hours before serving with the berry coulis.