Blueberry Cheesecake Recipe

Last week I felt like a chesse cake, so I messed around in the kitchen and whipped up my own version that wouldn't mess up my macro's for the day! GREAT SUCCESS!
A few people have asked me for the recipe after I posted the photo up on Facebook, so here it is:
**NOTE: The ingredient ratio are estimates as I didn't measure, just whacked it all together & hoped for the best ;)

The Base:
1/3 Cup Almond Meal
2 teaspoons of stevia sugar
A little water

The Centre:
150-200g Bulla Low Fat Cottage Cheese
1 Scoop of Vanilla Protein Powder
1 Tblspn Vanilla Essence
1/2 a banana

The Top:
30g Frozen Bluerries

Method:

Find yourself a mould you can use to set your cheesecake in, I used the cottage cheese tub and lined it with alfoil to make it easy to remove!

To make the base, simply work ingredients together to a cookie dough like consitency.
Press the into the mould. Put in the freezer whilst you prepare the centre.

In a bowl mush up the banana and stir in with the other ingredients. If it's thick, mine was, add a little greek yoghurt.
Pour on top of the base in the mould, place back in freezer.
For the top simply heat the frozen blueberries for about 40 seconds in the microwave and crush with a fork. Pour over the top of the cheesecake in the mould.

Let the cheesecake set in the freezer for 1-2 hours depending on the awesomeness of your freezer.

Spoon a small amount of greek yoghurt on the side to serve!
Serves 2, so cut in half and share with someone special <3 or if you are single, share with your cat!

Nutritional Info per Serve:
Calories: 260
Carbs: 19g
Protein: 27g
Fat: 8g