PB Cheesecakes (0 personal points)

10 servings

Ingredients:

2 cups fat free cottage cheese

1/3 cup plain fat free greek yogurt

1/4 cup unsweetened almond milk

2 large eggs

1 tsp vanilla extract

1/2 cup powdered peanut butter

1/4 cup splenda

Directions:

Preheat oven to 350F. Prepare an muffin tin pan by spraying 10 wells lightly with oil or lining them with parchment cups. Set aside.

In a blender or food processor, blend the cottage cheese, yogurt, almond milk, eggs, vanilla extract, powdered peanut butter and splenda until the cottage cheese curds are broken down.

Divide the batter evenly amongst the 10 prepared muffin cups.

Bake for 30 minutes or until no longer jiggly in the centers.

Refrigerate for at least 4 hours before eating.

Suggested Serving: Serve with fresh fruit, fruit compote, awesome chocolate sauce or pb syrup and fat free cool whip.