Mini Cheesecake with Cinnamon Graham Cracker Crust

2 Points per serving Serves 4

Ingredients

• ¾ cup of 2% cottage cheese 178 grams
• ¼ cup of fat free plain Greek Yogurt 56 grams
• 2 tbsp cornstarch 16 grams
• 1 large egg
• ¼ tsp of vanilla extract
• 2 tbsp of zero calorie sweetener like Lakanto Monkfruit
• 1 sheet of graham cracker I use Honey Maid Cinnamon

Instructions

1. Preheat oven to 350 degrees, line a mini loaf pan with parchment paper be sure to have long sides for handles
2. Add ingredients (except cracker) to a blender cup. Blend until smooth. Place graham cracker on top of parchment, 1 graham cracker will fit perfectly in a 6x3x2 mini loaf pan.
3. Pour batter over top and bake 40-45 minutes. Let cool in pan completely.
4. For the blueberry sauce: Microwave about 3 tbsp of blueberries for 30 seconds. Let cool slightly, pour into divot on top of cake. Refrigerate for an hour or more.