The healthy high-protein cheesecake we can’t get enough of

Servings: 8

Time: 1 hour

INGREDIENTS

2 free range eggs

225g cottage cheese

225g 0% fat Greek yoghurt

15g maple syrup

55g honey

25g vanilla whey protein (swap for cornflour if preferred)

25g cornflour

Berries of choice (I have used strawberries, blueberries, raspberries)

METHOD

Pre-heat the oven to 180*c an line a loaf tin.

Blend all the ingredients together, except the berries. Then pour the mix into the lined loaf tin, and add the berries

Bake for 50 mins until the top starts to brown at the edges.

Leave to cool, and once cool put in the fridge – ready to eat next day.

Macros: 8 slices – 105 kcal per slice, 10g protein, 2g fat, 12g carbs.

Notes – macros are for recipe above. You could also do more maple syrup, less honey and vice versa, and could otherwise swap one or both of these out for no cal sweetener.