This is only nonfat greek yogurt, cottage cheese and eggs – totally breakfast worthy. Add some cookie crumbs and you feel like it’s dessert.
Wow! 8 slices (not including crumbs):
| Calories | Protein | Carbs | Fat |
|---|---|---|---|
| 98 | 12g | 8g | 2.5g |
Filling
- 225 g Vanilla Nonfat Greek yogurt (I use Oikos Triple Zero)
- 110 g cottage cheese, blended (I use Trader Joe’s 1.5% cottage cheese)
- 60 g vanilla whey protein powder (*to omit protein powder, use 3 eggs + 1 Tbsp cornstarch)
- 2 large eggs
- 5 tablespoons lemon juice + zest
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
- Pinch salt
- For thin crust
- ½ cup graham crumbs
- 1 egg white
- 1 teaspoon butter
- Or skip crust and make a custard version (see below)
Step 1 – Prepare the pan
- Cut a circle of parchment paper to fit the bottom of 8-9 inch springform pan.
- Lock it into the pan so the parchment is trapped on the bottom.
- Lightly spray sides with cooking spray.
Step 2 -Prepare the crust (or skip to step 3):
- Set oven rack into center position and pre-heat to 350°F.
- Break graham crackers into pieces.
- Put pieces in food processor and pulse until crumbs.
- Add:
- ½ cup graham crumbs
- 1 egg white
- 1 teaspoon butter
- Pinch salt
- Pulse a few times until mixture looks like wet sand.
- Press evenly into the pan.
- Bake 8 minutes. Remove and let cool.
- Reduce oven to 325°F.
Step 3 – Prepare the filling
- In a food processor, blend 110 g cottage cheese until completely smooth.
- Add:
- 225 g Vanilla Nonfat Greek yogurt (I use Oikos Triple Zero)
- 60 g vanilla whey protein powder
- 2 large eggs
- 5 tablespoons lemon juice + zest
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
- Pinch salt
- Pulse together until completely smooth.
- Pour over baked and cooled crust (if using) or skip the crust and cook directly on the pan.
Step 4 – Bake
Put a pan of hot water on the rack below the pie to prevent the filling from cracking.
Bake 20-25 minutes, until the edges are set and the center jiggles a bit. It should not seem wet on top.
Turn oven off and crack open the oven door.
Remove from oven and place in the fridge for a few hours, until completely cold.
To Serve:
For pie version – slice and serve cold with a sprinkle of 2 tablespoons graham cracker/vanilla wafer crumbs.
For custard version, use a large spoon or rubber spatula to scoop out filling into individual bowls. Then top each with 2 tablespoons graham cracker/vanilla wafer crumbs.