NYC Personal Trainer | Women’s Fitness Training Expert | Rapid Fat Loss Workouts | Manhattan | New York City | Nii Wilson

If you know me personally or if you are here in my boot camps in NYC you will know I am a cheesecake fanatic. Now while I have digestive issues that prevent me from having my weekly slice I still have one once a month.

I already know what you are now thinking…

“Nii you are insane you are a performance and rapid fat loss coach talking about cheesecake!”

One thing I can say is that one of the reasons why people fail DIETS…and I hate to use the word but the reason why people fail because they believe they have to eat like someone getting ready for a fitness competition or a Vogue photo shoot. Flexibility is key to long term results which has worked for many women that I have worked with.

Granted if your goal is rapid fat loss and you have an event to go to and need to lose 20 pounds in 30 days you better be super strict.

Yes you can lose 20 pounds in 30 days. It can be achieved and I will give you tips on later blog posts and I will most certainly give you an easy to follow blue print when I write my book “The Sex Symbol Body Plan”

I believe in guilty pleasures you don’t have to feel guilty about

Let’s get right to the recipe…

Ingredients- makes 2 servings

250 grams fat free cottage cheese

2 omega-3 eggs

3/4 cup Splenda

1/2 teaspoon baking powder

zest from half lemon

Topping

1/2 cup strawberries or rasberries

1/2 cup water

1 teaspoon Splenda

Preheat oven to 375 degrees Farenheit. In a blender, blend cottage cheese and eggs until smooth and creamy in texture. Remove minture from blender and place into a moxing bowl. Mix in Splends and lemon juice. Finally, add baking powder and lemon zest and mix well.

Fill two 2 1/2 ramekins with the mixture. Fill a large baking pan half-full with hot water. Place the ramekins inside the baking pan so that the water comes half way up the sides of the ramekins. Place the baking pan containing the ramekins into the oven and allow to bake for 35 to 40 minutes.

When finished baking, remove the baking pan from the oven and the ramekins from the water. Allow the ramekins to cool outside of the water pan. When cool to touch, place into the fridge overnight.

To make topping blend the topping incredients into a blender and drizzle over cheesecake.

Nutrition Information(per serving)

Calories 324

Protein 57 g

Carbs 8g

Fat 7.1g (saturated 2.4, monounsaturated 3.4, polyunsaturated 1.3)

Try this and leave your comments below.

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