2oz Hazelnuts ground (or Almonds)
2 teaspoon Light Agave Nectar Syrup
2/3 cup Cottage Cheese 1% Lowfat
2/3 cup Nonfat Greek Yogurt
1/4 cup Liquid Egg Whites
1 oz Scoop 100% Egg Protein Strawberry Passion Flavor
1 teaspoon Light Agave Nectar Syrup
5 teaspoon Unsweetened Cocoa
2 teaspoon Strawberry Jam
1. Mix together ground hazelnut and Agave syrup and press into a 6 inch ramekin
2. Blend cottage cheese in food processor until creamy. Add the greek yogurt, liquid egg whites, egg protein powder, Agave syrup, and cocoa and mix until well blended.
3. Pour into 6 inch ramekin and use a toothpick to swirl in the strawberry jam on top of the batter. Bake in oven at 325 degrees F for 25 to 30 minutes until it barely jiggles in the center. Cool and refrigerate.
4. Before serving, melt a square of dark chocolate 86% and drizzle over cheesecake. Slice and serve!
Macros per Serving: N/A