21 Day Fix Lemon Almond Cheesecake
Over the weekend I had a HUGE craving for sweets. However, I'm so close to hitting my goal weight that I really didn't want to sabotage my progress but indulging in junk... so I set out to make over an old recipe I had for protein cheesecake. A little variation and I was able to make this recipe a 21 Day FIx-friendly dessert without sacrificing a yellow container for a "treat swap". Since I'm in the lowest container bracket I am quite protective of my cherished yellow containers... for others on the 21 Day Fix I'm sure you know what I'm talking about! This cheesecake utilizes cottage cheese and greek yogurt in lieu of cream cheese and is therefore packed with PROTEIN! It has a light texture and the citrus kick of lemon is just right to satisfy a sweet tooth. Hope y'all enjoy!
- Cottage cheese, fat free --- 1 1/2 cups
- Large egg --- 2 whole egg white and yolk
- Fage greek yogurt, fat free --- 6 ounces
- Lemon extract --- 1/4 teaspoon
- Vanilla extract --- 1/2 TBSP
- Xylitol --- 1/2 cup
- Almond flour --- 1/4 cup
- Lemon juice --- 2 TBSP
- Psyllium powder --- 1 TBSP
- Almonds, sliced --- 2 TBSP
RECIPE:
- Preheat oven to 350 degrees Fahrenheit. In a food processor, add cottage cheese, eggs, Fage greek yogurt, lemon and vanilla extract, and lemon juice. Process on high until the cottage cheese is well blended and all lumps have been removed.
- Next add xylitol to the cheesecake batter (I prefer to use Ideal Xylitol). Add the remaining dry ingredients, excluding the sliced almonds, and mix until well combined.
- Spray a 9-inch glass pie plate with nonstick cooking oil. Spread the cheesecake batter out onto the plate and top with sliced almonds.
- Bake cheesecake at 350 degrees Fahrenheit for 15 minutes, then rotate. Cook for an additional 15-20 minutes or until the outer edges have set and start to peel away. Allow the cheesecake to cool entirely to room temperature and then allow to set overnight in the refrigerator. Cut the cheesecake into eight slices and serve cold. Store remaining cheesecake in the refrigerator for up to 5-7 days.
Calories: 97
Fat: 3.9 grams
Protein: 10.4 grams
Carbohydrate: 9.8 grams
Fiber: 1.4 grams
21-Day Fix Portions = 1 slice of cheesecake accounts for 1/2 red and 1/2 blue containers.
MEAL PREP SUGGESTION:
The base of this recipe can easily be modified if you'd prefer a different taste. Omit the lemon extract and add additional flavorings such as 1/2 cup pumpkin and 1 teaspoon pumpkin spice, or layer the bottom with sliced peaches and then fill with vanilla cheesecake batter... the possibilities are endless!