YOUR SOLIN GENERATED RECIPE
Protein-Packed Greek Yogurt Cheesecake with Date Caramel Drizzle
Enjoy a light and energizing twist on traditional cheesecake! This version balances a fiber-rich oat crust with a luxuriously creamy, high-protein filling made from nonfat Greek yogurt, fat-free cottage cheese, egg whites, and a hint of vanilla whey protein. Topped with a luscious, naturally sweet date caramel drizzle, every bite delivers deliciously tangy creaminess with a satisfying finish.
INGREDIENTS
1/4 cup Rolled Oats
1 tbsp Unsweetened Applesauce
1/2 cup Nonfat Greek Yogurt
1/4 cup Fat-Free Cottage Cheese
2 Egg Whites
1 scoop Vanilla Whey Protein Powder
1 Medjool Date
Water and Lemon Juice (for drizzle)
PREPARATION
Preheat your oven to 325°F and grease a small, oven-safe dish or a ramekin set.
For the crust, blend 1/4 cup rolled oats in a food processor until they form a fine flour. Mix the oat flour with 1 tablespoon of unsweetened applesauce until combined. Press this mixture firmly into the bottom of your prepared dish to form an even layer.
In a blender, combine 1/2 cup nonfat Greek yogurt, 1/4 cup fat-free cottage cheese, 2 egg whites, and 1 scoop of vanilla whey protein powder. Blend until the mixture is smooth and creamy.
Pour the filling over the oat crust and smooth the top with a spatula.
Bake the cheesecake in the preheated oven for about 20 minutes or until the filling is set around the edges. The center may still appear slightly soft but will firm up as it cools.
While the cheesecake cools, prepare the date caramel drizzle by blending 1 Medjool date with a small splash of water and a few drops of lemon juice until a smooth sauce forms.
Once the cheesecake has cooled to room temperature, drizzle the date caramel evenly on top before serving.