A quick little, healthy blender cheesecake. Not going to lie, this is no New York cheesecake, but in a pinch and in less than 10 minutes it might satisfy your craving.
Ingredients:
2 eggs
1/4 cup cottage cheese
2 tbsps high protein vanilla Greek yogurt
2-3 tbsps maple syrup
1 tsp lemon zest (optional)
Strawberry topping:
1/2 lb fresh strawberries
2 tbsps sugar
1 1/2 tsps lemon juice
1/2 tsp cornstarch
Blend the eggs, cottage cheese, Greek yogurt and maple syrup in a blender or food processor. I used low fat cottage cheese, but higher fat cottage cheese will yield a richer consistency. Add zest if using. Spray cooking oil on the bottom of 2 - 3" ramekins then pour the mixture in. Microwave each on medium (on mine it was level 6) for 1 1/2 - 2 minutes. Refrigerate for 1 hour. Meanwhile prepare the topping. Rinse the strawberries and remove the stems. Leave small berries whole and cut larger ones in halves or quarters. Place in a a small saucepan with the sugar. Mix the cornstarch with the lemon juice and add to the pan. Bring to a boil, then simmer 5-7 minutes or until the sauce has slightly thickened and the berries are tender. Serve topping warm or chilled. Makes 2 servings with a little extra sauce left over. Maybe on ice cream tomorrow?!
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