NUTRITION

SERVINGS

INGREDIENTS

1 cup Low-fat cottage cheese

0.5 cup Non-fat Greek yogurt

1 large Egg

2 tbsp Almond flour

1 tsp Ghee

1 tbsp Maple syrup

0.5 cup Fresh raspberries

1 tsp Lemon juice

0.25 tsp Vanilla extract

0.13 tsp Sea salt

PREPARATION

• 1

  Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or 4-inch springform pan with a touch of ghee.

• 2

  In a small bowl, combine the almond flour and melted ghee, then press the mixture firmly into the bottom of the prepared pan to create a thin crust.

• 3

  Place the cottage cheese in a high-speed blender and process until completely smooth and creamy with no remaining curds.

• 4

  Add the Greek yogurt, egg, maple syrup, vanilla extract, and sea salt to the blender and pulse until just combined.

• 5

  Pour the cheesecake batter over the almond crust and bake for 35 to 40 minutes until the edges are firm but the center still has a slight jiggle.

• 6

  While the cheesecake bakes, place the raspberries and lemon juice in a small saucepan over medium heat, mashing the berries until they form a thick, bubbling coulis.

• 7

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

• 8

  Spoon the chilled berry coulis over the top of the cheesecake before serving.