NUTRITION

SERVINGS

INGREDIENTS

3/4 cup Italian Part-Skim Ricotta

1/2 cup Nonfat Greek Yogurt

1/2 scoop Vanilla Whey Isolate

1 Large Egg

1/2 cup Mixed Fresh Berries

1 tsp Madagascar Vanilla Extract

2 tbsp Monkfruit Sweetener

PREPARATION

• 1

  Preheat your oven to 325°F and lightly grease a 6-inch springform pan or a deep oven-safe ramekin.

• 2

  In a blender or food processor, combine the ricotta cheese, Greek yogurt, egg, whey protein, vanilla extract, and monkfruit sweetener.

• 3

  Blend the mixture until completely smooth and aerated to ensure a light, velvety texture.

• 4

  Pour the batter into the prepared pan and tap it gently on the counter to release any trapped air bubbles.

• 5

  Bake for 35 to 40 minutes until the edges are firm and slightly golden, while the center maintains a slight jiggle.

• 6

  Remove from the oven and allow the cheesecake to cool to room temperature on a wire rack.

• 7

  Transfer to the refrigerator and chill for at least 3 hours, or preferably overnight, to allow the proteins and fats to set.

• 8

  Top with the fresh mixed berries just before serving for a bright and juicy finish.