YOUR SOLIN GENERATED RECIPE
Cottage Cheese Protein Cheesecake with Berry Compote
Enjoy a light, protein-packed cheesecake that emphasizes the creamy tang of cottage cheese and Greek yogurt, crowned by a naturally sweet mixed berry compote and a wholesome oat crust. This dessert is delightfully balanced, offering a satisfying treat that aligns with your protein and calorie goals while delivering a modern twist on a classic favorite.
INGREDIENTS
0.75 cup Low-Fat Cottage Cheese
0.25 cup Nonfat Greek Yogurt
1 Egg White
0.5 teaspoon Vanilla Extract
1 teaspoon Lemon Juice
1 dash Powdered Stevia
0.25 cup Rolled Oats (ground)
0.5 cup Mixed Berries
1 teaspoon Honey
PREPARATION
Preheat your oven to 350°F.
In a food processor, blend the rolled oats until they form a fine meal. Press the ground oats into the base of a small, oven-safe dish to form an even crust.
In a blender or food processor, combine the low-fat cottage cheese, nonfat Greek yogurt, egg white, vanilla extract, lemon juice, and powdered stevia. Blend until the mixture is smooth and creamy.
Pour the cheesecake mixture over the prepared oat crust and smooth the top with a spatula.
Bake in the preheated oven for about 18-20 minutes or until the edges are set. The center should still have a slight wobble for a creamy texture.
While the cheesecake is baking, prepare the berry compote by gently heating the mixed berries with honey in a small saucepan over medium-low heat for 3-4 minutes until slightly softened. Remove from heat and let cool.
Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to set.
Top the chilled cheesecake with the cooled berry compote right before serving and enjoy your protein-packed dessert.