NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Low-Fat Cottage Cheese

0.5 cup Non-Fat Greek Yogurt

2 large Egg Whites

1.5 tbsp Almond Flour

0.5 cup Mixed Berries

2 tsp Maple Syrup

0.5 tsp Vanilla Extract

PREPARATION

• 1

  Preheat your oven to 325°F (165°C) and lightly grease a 6-inch oven-safe dish or large ramekin.

• 2

  Place the cottage cheese in a high-speed blender and process until it is completely smooth and no curds remain.

• 3

  In a medium bowl, whisk together the blended cottage cheese, Greek yogurt, egg whites, maple syrup, and vanilla extract until the mixture is uniform.

• 4

  Sprinkle the almond flour into the bottom of the prepared baking dish, pressing it down slightly to form a very thin base.

• 5

  Carefully pour the cheesecake batter over the almond flour layer.

• 6

  Bake for 25 to 30 minutes, or until the edges are firm and the center has a slight, jelly-like jiggle.

• 7

  While the cake bakes, place the mixed berries in a small saucepan over medium-low heat and simmer for 5-8 minutes until they burst and thicken into a sauce.

• 8

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

• 9

  Serve chilled with the warm or cold berry compote spooned over the top.