NUTRITION

SERVINGS

INGREDIENTS

200g Low-Fat Cottage Cheese

1/4 cup Egg Whites

10g Vanilla Whey Protein Powder

1 tablespoon Maple Syrup

1/2 cup Fresh Blueberries

PREPARATION

• 1

  Preheat your oven to 325°F (160°C) and lightly grease a small oven-safe ramekin or springform pan.

• 2

  Place the cottage cheese, egg whites, protein powder, and maple syrup into a high-speed blender.

• 3

  Process the mixture until it is completely smooth and aerated, ensuring no cottage cheese curds remain.

• 4

  Pour the batter into the prepared dish and smooth the top with a spatula.

• 5

  Bake for 30 to 35 minutes until the edges are firm and slightly golden, but the center remains slightly jiggly.

• 6

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

• 7

  While the cheesecake chills, heat the blueberries in a small saucepan over medium heat until they burst and form a thick sauce.

• 8

  Spoon the warm blueberry compote over the chilled cheesecake before serving.