8 servings
Ingredients:
1 1/8 cup uncooked rolled oats
1/4 cup unsweetened cocoa powder
6 tbsp splenda, divided
3 tbsp unsweetened applesauce
2 tbsp plain unsweetened almond milk
2 cups fat free cottage cheese
1/3 cup plain fat free greek yogurt
1 tsp vanilla extract
2 large eggs
1/2 pkg fat free, sugar free chocolate pudding powder
Directions:
Preheat oven to 350F. Prepare an 8" square pan by lining it with parchment paper. Set aside.
In a mixing bowl, combine the oats, cocoa, 4 tbsp splenda, applesauce and milk. Mix well.
Press the mixture into the prepared baking pan. Bake the crust for 10 minutes, remove from oven and reduce the oven heat to 325F.
In a blender or food processor, blend the cottage cheese, yogurt, 2 tbsp splenda, vanilla extract, eggs and pudding powder to make the filling.
Pour the filling onto the baked crust.
Return to the oven and bake for 45 minutes or until no longer jiggly in the center.
Cool and cut into 8 pieces. Store in a covered container, in the refrigerator, for up to a week.
I made these as individual servings in my air fryer. Next time I’d make 18 so there’s less base and more filling