For the Crust
1/2 cup natural peanut butter, softened
3 Tablespoons butter, softened
1 large egg, slightly beaten
1 cup THM Peanut Flour
1/2 teaspoon baking powder
2 teaspoons Low Carb Brown Sugar
For the Filling
16 ounces yogurt cheese, room temperature
1/4 cup fat-free cottage cheese, creamed
2 tablespoons Low Carb Brown Sugar
1/3 cup egg whites or Egg Beaters 99% egg substitute
2/3 cup THM peanut Flour
For the Crust:
Cream the peanut butter and butter and the low carb brown sugar. Mix in the egg, peanut flour and baking powder until well combined.
Press into a greased spring form pan that has been sealed with foil.
Bake at 350 degrees for 10 minutes.
For the Filling:
Using and immersion blender (or your regular blender) Cream the cottage cheese and yogurt cheese until smooth. Add low carb brown sugar, eggs and peanut flour until well combined.
Scoop into cooled crusts.