Mini Italian Cottage Cheesecakes by Ereka Vetrini
1 item(s), vanilla (without nuts)
2 item(s), large
1% low fat cottage cheese
Plain fat free Greek yogurt
Fresh lemon juice
4 medium, finely chopped
- Preheat oven to 350°F.
- 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 2 ramekins. Using the back of a spoon, spread and press down on the crumbs to form an even layer.
- 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.
- 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.
- Remove from the oven and let cool slightly on countertop. Refrigerate for 1 hour to set. To serve, top with the strawberries.