Combine cottage cheese, yoghurt, lemon juice, zest and maple syrup and mix well.
In a separate bowl, stir the finely chopped ginger into the almond meal.
In each of the serving glasses, layer some of the almond meal mix followed by some of the cheesecake filling. Repeat layers in each glass until ingredients have been used up. Top with any remaining almond meal.
Serve immediately or refrigerate for up to 1 hour.
Combine cottage cheese, yoghurt, lemon juice, zest and maple syrup and mix well.
In a separate bowl, stir the finely chopped ginger into the almond meal.
In each of the serving glasses, layer some of the almond meal mix followed by some of the cheesecake filling. Repeat layers in each glass until ingredients have been used up. Top with any remaining almond meal.
Serve immediately or refrigerate for up to 1 hour.