Ingredients
- ½ Cup Low Fat Cottage Cheese
- ½ Scoop ANSI’s Whey 25 Rich Chocolate Protein Powder (about 3 Tbsp) *
- ¼ tsp Pure stevia(or sweetener of choice, to taste)
- 2 Tbsp Natural almond butter**
- 1 Tbsp Unsweetened coconut flakes
Directions
In a small food processor, or magic bullet, blend the cottage cheese, protein powder, sweetener and 1 Tbsp of almond butter. I always layer them in that specific order, as I find it blends the best that way.
Process until well mixed and the cottage cheese is creamy and smooth. Note that the mixture is very thick, so you will have to stop the food processor and scrape down the sides a few times, and then keep blending until smooth.
Transfer the mixture into a small bowl and place into the freezer for 30 minutes – 1 hour to let it set up a little ***.
While it chills, spread the coconut flakes onto a small baking sheet and toast them in a 400 degree oven until light golden brown, about 1 -2 mins.
Once the cheesecake has set, top with additional 1 Tbsp of almond butter (if using) and toasted coconut flakes and DEVOUR.
** You can use only 1 Tbsp if you want to make this even lighter, but it’s much better with 2!
*** You can also eat it immediately, I just think the texture is closer to cheesecake once it chills and firms up.
