With reduced fat greek yogurt and low-fat cottage cheese, you can treat yourself or your guests without feeling guilty afterwards with our healthy cottage cheese recipe.
- 1 cup graham crackers, crushed
- 1 cup almond meal
- ¼ c brown sugar
- 1 tsp pumpkin pie spice
- 4 tbsp butter, melted
- 32 oz lactose-free, low-fat cottage cheese
- ½ c Greek yogurt, reduced fat
- 1¼ c sugar
- 4 ea eggs
- 1 tbsp vanilla
- ½ c flour
- 1 lemon, juiced (optional)
Preheat oven to 350°F.
For crust, combine graham crackers, almond meal, brown sugar, pumpkin pie spice and melted butter in food processor. Press desired thickness into bottom of an 8x3-inch springform pan; bake for 10–15 minutes until set. Remove from oven and cool to room temperature.
Reduce oven temperature to 325°F.
Combine cottage cheese, Greek yogurt, sugar, eggs, vanilla and flour in food processor; purée until very smooth. If desired, lemon juice can then be added to the mixture.
Bake for 1 hour to 1 hour and 15 minutes, or until only a small area in the center of the cheesecake wobbles or jiggles in the pan.
Let cool at room temperature for 30 minutes, refrigerate for a minimum of three hours, then remove from pan and serve.