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Photo of Mini Italian cottage cheese cheesecakes by Ereka Vetrini by WW

Mini Italian cottage cheese cheesecakes by Ereka Vetrini

6
Points® value
Total Time
1 hr 35 min
Prep
15 min
Cook
20 min
Serves
2
Difficulty
Easy

Ingredients

Biscotti

1 item(s), vanilla (without nuts)

Egg

2 large

1% low fat cottage cheese

1 cup(s)

Plain fat free Greek yogurt

¼ cup(s)

Maple syrup

1 tbsp(s)

Vanilla extract

½ tsp(s)

Fresh lemon juice

½ tsp(s)

Lemon zest

2 tsp(s)

Strawberries

4 medium, finely chopped

Instructions

  1. Preheat oven to 350°F.
  2. Add the biscotti to a plastic sealable bag. Using the flat side of a meat tenderizer or a rolling pin, crush biscotti into tiny crumbs. Divide crumbs between two 6- to 8-oz ramekins. Using the back of a spoon, spread and press down on the crumbs to form an even layer.
  3. To a blender, add the eggs, cottage cheese, yogurt, maple syrup, vanilla and lemon juice. Blend until smooth. Alternatively, use a hand mixer to beat ingredients together. Tap. blender pitcher on countertop to release any bubbles.
  4. Divide cheese mixture between ramekins, along with the lemon zest. Using a small spoon, gently stir the zest into the cheese. Bake for 20 minutes.
  5. Remove from the oven and let cool slightly on countertop. Refrigerate for 1 hour to set. To serve, top with the strawberries.
  6. Serving size: 1 cheesecake

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