Recipes

Cottage Cheesecake

Serves 12

Ingredients

• 8 oz graham crackers, crushed
• 8 oz almond meal
• ¼ c brown sugar
• 1 tsp pumpkin pie spice
• 4 tbsp butter, melted
• 32 oz lactose-free, low-fat cottage cheese
• ½ c reduced fat Greek yogurt
• 1¼ c white sugar
• 4 eggs
• 1 tbsp vanilla
• ½ c flour
• 1 small lemon, juiced (optional)

Preparation

Preheat oven to 350°F.

For crust, combine graham crackers, almond meal, brown sugar, pumpkin pie spice and melted butter in food processor. Pulse until well combined.

Press desired thickness into bottom of cheesecake pan; bake for 10–15 minutes until set. Remove from oven and cool to room temperature.

Reduce oven temperature to 325°F.

Combine cottage cheese, Greek yogurt, white sugar, eggs, vanilla and flour in food processor; purée until very smooth. If desired, lemon juice can then be added to the mixture.

Bake approximately 40 minutes until a toothpick inserted in the center comes out clean.

Let cool at room temperature for 30 minutes, refrigerate for a minimum of 3 hours, then remove from pan and serve.

Recipe courtesy of: 3-Every-Day™ of Dairy.

Nutritional Facts

Calories: 210; Total Fat: 3.5 g; Saturated Fat: 1 g; Cholesterol: 80 mg; Sodium: 300 mg; Calcium: 10% DV; Protein: 9 g; Carbohydrate: 33 g; Dietary Fiber: 0 g