Slim Pikinz Blueberry Cheesecake Rounds
1 cup low-fat cottage cheese, whipped
1 cup fat-free cream cheese, softened
2 egg whites
1 scoop vanilla protein powder
1/4 cup coconut flour
1/2 cup blueberries
1 tsp lemon extract
3 packets sweetener (stevia)
1 cup Fiber One, ground into breadcrumb consistency
1 egg white
2 tsp coconut oil, softened
1 TB unsweetened applesauce
1 tsp vanilla extract
1/2 tsp sea salt (optional)
1/3 cup sugar-free blueberry preserves
How to Prepare
Preheat oven to 350°
CRUST: Put Fiber One crumbs, white, coconut oil, applesauce, vanilla, and salt in a bowl and mix until crumbly. Divide evenly and press onto bottom of 6-cup muffin pan coated with non-stick cooking spray. Put in oven and bake for 6 minutes. Remove from oven to cool.
FILLING: Combine all ingredients, except blueberries, into a large mixing bowl and beat until smooth (if you don’t have electric mixer, you can use a spatula, but be sure to stir until smooth and creamy). Gently stir in blueberries. Scoop equal amounts over the cooled crusts and smooth with back of spoon to evenly distribute in cups.
Put in oven and cook for approximately 20 minutes or until tops are lightly golden brown and toothpick inserted in center of cheesecake comes out clean.
Remove from oven and spoon 1 TB of preserves over each cake. Let cool at least one hour. Best when chilled. Enjoy!!