NUTRITION

SERVINGS

INGREDIENTS

1 cup low-fat cottage cheese

0.5 cup non-fat Greek yogurt

0.75 scoop vanilla whey protein powder

1 large egg white

2 tbsp natural peanut butter

0.25 cup oat flour

0.5 cup fresh strawberries

1 tsp vanilla extract

2 tbsp monk fruit sweetener

0.13 tsp sea salt

PREPARATION

• 1

  Preheat your oven to 325°F and line a muffin tin with four silicone or parchment liners.

• 2

  In a small bowl, mix the oat flour and natural peanut butter until a crumbly dough forms, then press it firmly into the bottom of the four liners to create the crust.

• 3

  Place the cottage cheese, Greek yogurt, protein powder, egg white, vanilla extract, monk fruit sweetener, and sea salt into a high-speed blender.

• 4

  Process the mixture until it is completely smooth and velvety, ensuring no lumps from the cottage cheese remain.

• 5

  Divide the cheesecake batter evenly among the four prepared liners, filling them nearly to the top.

• 6

  Bake for 20 to 25 minutes until the edges are set but the centers still have a slight, delicate jiggle.

• 7

  While the cheesecakes bake, mash the fresh strawberries in a small bowl with a fork to create a chunky sauce.

• 8

  Allow the cheesecakes to cool to room temperature, then refrigerate for at least 2 hours before topping with the strawberry sauce and serving.