Lemon Cheesecake Jars

Why this is peri-perfect… Cottage cheese, Greek yoghurt and collagen give us a generous hit of protein to support muscle, metabolism and fullness, while the oat, almond and coconut crumble adds slow-release energy and healthy fats to keep you satisfied for hours. Bright lemon gives it that classic cheesecake flavour without being overly sweet, making it a breakfast, or afternoon snack you'll look forward to.

Ingredients: 4 serves
Cheesecake Layer:
500g low-fat cottage cheese
200g light Greek yoghurt
40g unflavoured collagen peptides
40g lemon protein water powder
Zest of 1 large lemon
2 tbsp fresh lemon juice
1 tsp vanilla extract
1–2 tsp maple syrup or honey (optional, depending on how sweet your protein water powder is)

Lemon Cheesecake Crumble:
80g rolled oats
40g almond meal
20g shredded coconut
20g chopped roasted almonds
1 tbsp melted butter
Pinch sea salt

Instructions:
Blend cheesecake layer ingredients until completely smooth and creamy.
Bake crumble topping at 170°C for 10–12 minutes until lightly golden. Cool completely.

Per Serve: Calories: 400, Protein: 30g Carbohydrates: 24g, Fat: 18g