Cottage Cheese Cheesecake Bites
Ingredients:
60 ml ground almonds
250 g LANCEWOOD® Lactose Free Low Fat Plain Smooth Cottage Cheese
75 ml stevia
1 large egg(s)
5 ml vanilla essence
45 ml corn flour
1 ml baking powder, A pinch of salt
raspberries or blueberries for topping
Method
- Preheat the oven to 180°C. Line a muffin pan with mini cupcake liners.
- Place a teaspoon of ground almonds in each and spread out evenly.
- Beat the cottage cheese, stevia, egg and vanilla together.
- Sift the corn flour, baking powder and salt together. Add to the cottage cheese mixture and mix through.
- Divide the mixture between the prepared cupcake liners. Bake for 15 – 20 minutes until golden and set.
- Leave to cool in the pan.
- Store in an airtight container in the fridge and add to your lunchbox.
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