I like this cupcake version of a traditional cream cheesecake that is lighter and somewhat healthier.  I am just discovering how versatile cottage cheese is as a protein after making protein egg bites.  The best part is popping these bites out of the silicone mold, so fun and satisfying!  It's easy to make, the hardest part if waiting hours for these treats to set.

Ingredients

• 16 oz cottage cheese
• 1/2 C Greek yogurt
• 2 eggs
• 4 T monk fruit
• 1 t vanilla 
• guava jelly
• oil and corn meal for added crunch on the bottom

Directions

1. In a food processor add the cottage cheese, Greek yogurt, eggs, monk fruit, vanilla and blend until smooth.
2. Grease a silicon cupcake pan and add 1/4 t of corn meal per mold.
3. Fills 8 molds with an ice cream scoop.
4. Bake at 350 F for 40 minutes when the tops turn dark brown.
5. Optional for a little sweetness add a teaspoon of guava jelly on the warm cupcake.
6. Set the cupcakes in the refrigerator about 6 hours and serve in cupcake holders.