Low Calorie Protein Cheesecake

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Low Calorie Protein Cheesecake
Prep Time
15 mins
Cook Time
40 mins
Yield
10 servings
Recipe by: Cathe.com

Try this healthy twist on dessert from Cathe.com

Ingredients

Crust:

  • 1 ½ graham crackers
  • ¼ cup and 2 tablespoons almond meal
  • 1 tablespoon unsweetened almond milk

 

Cheesecake:

  • 4 ounces fat-free cream cheese, softened
  • 3 ounces low-fat cottage cheese, blended
  • 3 ounces non-fat plain Greek yogurt
  • 1 teaspoon unsweetened applesauce
  • 1 teaspoon sweetener
  • 1 teaspoon corn starch
  • ½ teaspoon vanilla extract
  • 1 Eggland's Best egg (large) room temperature
  • 1/3 cup Eggland's Best 100% Liquid Egg Whites
  • 1 scoop vanilla protein powder
  • 2 cups blueberries

Nutrition

Serving Size
1 Serving
Calories
77
Fat
2g
  Saturated Fat
1g
Cholesterol
19g
Sodium
129mg
Carbohydrates
8g
Dietary Fiber
1g
Protein
7g
Preparation

Preheat oven to 325 degrees.

Place ten muffin tin liners in a muffin tin.

Combine almond meal and graham crackers using a blender or food processor.

In a small bowl, add almond milk to mix, slowly. The mix should not be wet, but crumbly instead.

Portion mixture into the muffin cups and place into oven.

Bake 10 minutes.

Use a hand mixer to combine Greek yogurt, cream cheese, and cottage cheese.

Add the rest of the ingredients individually, while mixing at low speed. Each ingredient should be fully mixed in before adding the next one.

Remove crusts from oven and lower oven temperature to 300 degrees.

Add cheesecake mixture to muffin tin and return to oven.

Bake 30 minutes.

Once complete , allow the tin to cool 15 minutes before moving to refrigerator.

Leave for two hours, and then top with blueberries, whipped cream, or other desired toppings.

Filed Under: Dessert, Low Fat

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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