Crustless blueberry cottage cheesecake is zero points per serving and Serves 8 The main ingredient in this dessert is nonfat cottage cheese, which purees to a smooth texture and lends the dessert a flavor similar to cream cheese. The finished dish ends up as a dead ringer, flavor and texture wise, for a ricotta cheesecake. We added frozen blueberries but you can add any fruit!
Ingredients
- Cooking spray
- 4 spray s
- Fat free cottage cheese
- 4 cup s
- Monk fruit sweetener with erythritol
- ⅔ cup s
- Plain fat free Greek yogurt
- ½ cup s
- Vanilla extract
- 1½ Tbsp
- Egg
- 3 large egg s
- blueberries
- 1 cup s
Instructions
- Preheat the oven to 350°F. Coat an 8-inch springform pan with cooking spray; wrap the outside of the pan with foil.
- In a food processor, blend the cottage cheese until smooth, about 2 minutes, stopping occasionally to scrape down the sides. Add the monk fruit sweetener, yogurt, and vanilla; process until well combined. Add the eggs; process until smooth. then add the blueberries.
- Pour the batter into the prepared pan. Bake until the cheese is golden around the edges and still a bit wobbly in the center, 1 hour 5 minutes to 1 hour 15 minutes. Remove the cheesecake from the oven and cool to room temperature.
- Cover and refrigerate until completely chilled and set, at least 3 hours. Remove the sides of the pan. Cut into 8 slices. Top
- Serving size: 1 slice