These protein-rich mini cheesecakes will help keep you full and satisfy a craving for dessert. It also works as a breakfast choice when you crave something creamy.
I used Choc Zero’s sugar-free maple syrup. Not only does it have no sugar added (it uses pure monk fruit sweetener), it is an excellent source of fiber, with 16 grams of it per serving.
Protein Mini Cheesecakes
Ingredients:
- 2 cups 4% cottage cheese
- 5.3-ounce 5% unsweetened plain Greek yogurt*
- ¼ cup sugar-free maple syrup
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 cup fresh blueberries*
Directions:
Preheat oven to 350°, and place four 8-ounce ramekins on a rimmed baking sheet.
Place all ingredients, except for blueberries, in a blender. Process until smooth.
Divide equally between the four ramekins. I found it was about ¾ cup per ramekin.
Divide the blueberries between the bowls and gently stir in.
Bake for 15 to 25 minutes, until just starting to turn golden and pulling back from the side of the ramekin.
Let cool on a rack, then chill in the refrigerator.
Makes 4 servings.
Nutritional stats per serving:
236 calories / 9 grams fat / 16.5 grams protein / 16 grams fiber / 8 grams sugar* / 28 grams carbohydrate
Notes:
For best results, use Greek yogurt that has no thickeners added. Fage is usually a good choice for a brand. Thickeners can break down in the baking and not work as well.
Use only fresh berries, not frozen, as they produce too much water while baking. You can leave the berries out if you wish. I had picked a big basket an hour before I got cooking, and the eggs, laid last night by my hens. Summer can be a good time on the homestead.
You can use real maple syrup; I did this for our sugar-free goals.
The sugar in the nutritional stats naturally occurs in dairy and blueberries. There is no additional added sugar.
~Sarah