Subbing in cottage cheese for full-fat cream cheese in this cheesecake recipe serves as an efficient way to pack in protein without all of the calories. For just under 90 calories per slice, you’ll get a whopping 10g of protein per slice.

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    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>1 cup  2% cottage cheese</li>
                                            <li>¼ cup  vanilla protein</li>
                                            <li>¼ cup  plain, non-fat Greek yogurt</li>
                                            <li>1  egg</li>
                                            <li>2 tbsp  coconut sugar</li>
                                            <li>1 tbsp  coconut flour</li>
                                            <li>½ tbsp lemon zest</li>
                                            <li>½ tsp  vanilla extract</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Add all the ingredients to a blender or food processor; blend until smooth. It should be solid yet slightly jiggly in the center.</li>
                                    <li>Bake in a small, lightly greased, round cake pan or pie pan at 350° for 30 to 40 minutes.</li>

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