High-Protein Blueberry Cheesecake Cups

Method

1. Heat the oven to 325°F. Stir the pecans, oats, maple, melted butter and a pinch of the salt together, press about 2 tablespoons into the bottom of each of six 8-ounce ramekins or half-pint jars, and bake 8 minutes.
2. Blend the cottage cheese, yogurt, eggs, ¼ cup honey, cornstarch, lemon zest and juice, vanilla and the rest of the salt for a full 60 to 90 seconds, scraping once, until completely smooth with no curds.
3. Set the ramekins in a 9 by 13-inch baking dish, pour the filling over the crusts and set the dish on the oven rack. Pour boiling water into the dish until it comes halfway up the sides of the ramekins.
4. Bake 28 to 32 minutes, until the edges are set and the centers jiggle like gelatin (160°F in the middle). Lift the cups out and cool 30 minutes.
5. While they cool, simmer the blueberries with the tablespoon of honey in a small saucepan over medium heat about 4 minutes, until they burst and turn syrupy. Spoon over the cups, cover and chill at least 3 hours. Keep refrigerated up to 4 days.

Food safety. The filling contains eggs and is baked to an internal 160°F.