YOUR SOLIN GENERATED RECIPE
Protein Cheesecake with Berry Compote
Enjoy a luscious, protein-packed cheesecake dessert that layers a smooth, creamy cottage cheese and Greek yogurt filling, delicately sweetened with vanilla and lemon zest, atop a light oat crust. Finished with a vibrant berry compote, this dessert balances indulgence and nutrition perfectly.
INGREDIENTS
1 cup Low-Fat Cottage Cheese
2 large Egg Whites
1/4 cup Non-Fat Greek Yogurt
1/4 cup Rolled Oats
1/3 cup Mixed Berries
1 tsp Vanilla Extract
1 tsp Lemon Zest
PREPARATION
Preheat your oven to 350°F (175°C) if you prefer a slightly warmed cheesecake texture. Alternatively, you can serve it chilled straight from the fridge.
In a small bowl, combine the rolled oats with a pinch of cinnamon (optional) and press them into the base of a lightly greased, small baking dish or ramekin to form the crust.
Blend the cottage cheese, egg whites, non-fat Greek yogurt, vanilla extract, and lemon zest in a food processor or blender until completely smooth. Taste and adjust sweetness with a natural sweetener if desired.
Pour the creamy mixture over the oat crust and smooth the top with a spatula.
Bake for about 15-18 minutes until the edges are set but the center still has a soft, cheesecake-like consistency. If you prefer a no-bake version, simply chill the assembled mixture in the fridge for at least 2 hours.
While the cheesecake sets or bakes, lightly heat the mixed berries in a small saucepan over medium heat. Stir occasionally until they break down slightly into a compote, about 3-5 minutes. Allow the compote to cool.
Once the cheesecake has cooled, top it with the berry compote. Serve immediately and enjoy this protein-packed treat!