High-Protein Blueberry Cheesecake by @thechefoutwest 🫐 Comment ‘recipe’ to have the details sent to your DMs and keep tagging #feedfeed for a chance to be featured. INGREDIENTS: 1 cup cottage cheese 1 cup Greek yogurt 3/4 cup blueberries 2 eggs 1/2 cup maple syrup or honey 1/3 cup almond or oat flour 1 teaspoon vanilla extract 2 cups blueberries, for topping 1 tablespoon honey, for topping RECIPE: 1. Blend ingredients in a blender until smooth. 2. Pour into a parchment lined 6” round baking dish. 3. Bake at 325F for 45-55 minutes. The edges should feel set but the centre should still have a bit of jiggle when you move the dish. 4. Cool in the fridge for a minimum of 8 hours. Overnight is best. 5. While the cake is cooling, make the blueberry jam topping. Add 1 ½ cups of Driscoll’s blueberries and 1 tbsp of honey to a small pot on medium heat. Simmer for 10-12 minutes until the mixture reaches a jammy consistency then cool in the fridge. 6. To serve, spread the jam over the cheesecake and top with fresh blueberries. Enjoy! https://thefeedfeed.com/thechefoutwest/high-protein-blueberry-cheesecake-1 #easyrecipe #highprotein #cheesecake