High protein cottage cheese, eggs and greek yoghurt make for a creamy but tangy baked-style cheesecake, with the addition of anti-oxidant brain boosters blueberries and tart lemon. Add a little stevia or maple syrup to take make that sour-sweet combination that is not too overwhelming, while the high protein cheesecake base prevents glucose and insulin spikes.
Ingredients Serves 2 – 1 cup 2% cottage cheese – 1/4 cup natural Greek yogurt – 1 large egg – juice of half a lemon – 1 tsp maple syrup or squirt of stevia – 1/4 cup blueberries (plus more for serving)
Instructions Blend cottage cheese, yoghurt, egg, lemon juice and sweetener in a personal blender. Divide into 2 small ramekins Top with blueberries Bake at 320F for 12-15 mins – the cheesecakes will puff up so don’t fill the ramekins more than halfway Allow to cool and then serve with more blueberries and Greek yogurt
Per serve 170 calories, 19g protein, 6.6g fat, 8.2g carbs
Cognition Nutrition 