Protein greek savory cheesecake

1 serving Egg white, large
15 grams Flour, whole grain
15 grams Wheat bran, crude
1 oz Fage Total 0% Fat Free Plain Greek Yogurt
1 dash Salt
20 gram(s) Feta Cheese (Tre Stelle, light feta)
0.25 serving Whey Protein Isolate - Super Advanced Whey Protein (Body Fortress)
0.5 cup, chopped or sliced Red Ripe Tomatoes
0.25 cup, pared, chopped Cucumber (peeled)
0.15 cup, chopped Green Peppers (bell peppers)
1.5 cup (not packed) Cottage Cheese, Nonfat
0.25 tsp Black Pepper (Ground) (by TIARENEE)
1 tsp Oregano, ground

when you drain the veggies don't throw the remaining liquid away- use it with some vinegar and olive oil for a healthy salad sauce

Chop all your veggies. Put them in some salt and put in the fridge. In the meanwhile, turn on oven at 180. Mix egg white and flours with greek yogurt. Add a little salt. Bake on parchment paper for 15-20 min. Try to make it quite thick. Remove and break into crumbs.Sprinkle with some oregano. Bake crumbs until golden.

Take 4 glasses. Blend the remaining cottage cheese, feta, whey and remove veggies from the fridge. Drain the liquid. Add 2 tbs of the liquid in your crumble mix. Divide crumb mix in4 parts. Put in the bottom of the glass. Top with 1/4 of the cheese mix. Mix veggies again adding some pepper put 1/4 of veggie mix over each glass. Sprinkle with some more oregano

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user INSEARCH4LOWCAL.