- 1/3 cup fat free cottage cheese
- 1/3 cup pumpkin puree
- 1/2 cup +1 tbsp non-fat vanilla greek yogurt divided
- 2 egg whites divided
- 1 scoop simply tera‘s lactose free vanilla whey protein powder
- 6 tbsp pecan halves
- 1 1/2 tbsp Carrington Farms Organic Coconut Flour
- 4 packets stevia sweetener divided
- 1/2 tsp pumpkin pie spice divided
- 1 cup coconut cream, very cold
- ½ scoop simply tera's lactose free organic whey protein, bourbon vanilla
directions:
- preheat oven to 325 degrees fahrenheit.
- in a food processor mill the pecan halves with the Carrington Farms Organic Coconut Flour and 1/4 tsp pumpkin pie spice. mix in simply tera‘s lactose free vanilla whey protein powder.
- evenly place into 10 silicone baking cups and press into bottom to form crust. set aside.
- in a food processor, blend cottage cheese, pumpkin puree, 1/2 cup greek yogurt and 1 1/2 egg whites until smooth. then add protein powder, 2 packets of stevia sweetener and 1/4 tsp pumpkin pie spice and blend until smooth.
- pour evenly into baking cups, leaving about 1/4 inch space at the top of the cups. gently tap on counter top to release any air bubbles.
- in a small dish, whisk together 1/2 egg white (about 1 tbsp), 1 tbsp greek yogurt and 2 packets stevia sweetener. place cheesecake cups into larger glass baking dish, then spoon egg white mix in top and swirl with a toothpick.
- fill bottom of baking dish with water until almost even with the top of the cheesecake filling.
- bake at 325 degrees for 25-28 minutes or until centers of cheesecake are still a little jiggly (like jello).
- allow cheesecakes to cool in the water bath until water is room temperature, then remove cheesecakes from water bath and refrigerate, uncovered for at least two hours before serving (best if allowed to set overnight).
- lastly, whip the cold coconut cream on high speed until stiff, fold in simply tera‘s lactose free vanilla whey protein powder, and pipe onto the bites. enjoy!