Crustless Blackberry Cheesecake

A bariatric friendly cheesecake, if ate in moderation.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1⁄2 cup fat-free cottage cheese
• 1 1⁄3 cups plain fat-free yogurt
• 2  tablespoons whole wheat flour
• 4  tablespoons Splenda sugar substitute
• 2  egg whites
• 1  lemon, juice and rind of, finely grated
• 2  cups blackberries

Directions

1. Preheat oven to 350.
2. Spray a 9in cake tin with nonfat cooking spray and line with parchment paper.
3. Place cottage cheese in blender and blend until smooth.
4. Add yogurt, flour, sugar, and egg whites and blend.
5. Add lemon rind, lemon juice, and blackberries and blend more.
6. Save some berries for garnishing, if desired.
7. Pour mixture into pie tin.
8. Bake for 30-35 minutes, until just set.
9. Turn off oven and leave in for a half of an hour.
10. Remove from oven and run a knife around the edge of the tin to loosen and flip pie onto a serving plate.
11. Remove lining and serve.