Cottage Cheese Protein Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cottage Cheese Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Protein Cheesecake

A light and creamy protein-packed cheesecake that satisfies your sweet tooth while keeping your macros in check. This dessert layers a smooth blend of low-fat cottage cheese, fat-free Greek yogurt, and a hint of vanilla whey, set atop a delicate almond flour crust sweetened naturally with honey.

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NUTRITION

355kcal
Protein
37g
Fat
13g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Low-Fat Cottage Cheese (110g)

0.25 cup Fat-Free Greek Yogurt (60g)

0.5 scoop Vanilla Whey Protein Powder (15g)

3 tablespoons Almond Flour (21g)

2 teaspoons Honey (10g)

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PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly warm dessert, or serve chilled straight from the fridge.

  • 2

    In a blender or food processor, combine the low-fat cottage cheese, fat-free Greek yogurt, and vanilla whey protein powder. Blend until completely smooth and creamy.

  • 3

    In a small bowl, mix the almond flour with one teaspoon of honey until the mixture holds together slightly.

  • 4

    Press the almond flour mixture evenly into the base of a small ramekin or dessert dish to form the crust.

  • 5

    Pour the blended cheesecake mixture over the crust and smooth the top with a spatula.

  • 6

    Drizzle the remaining teaspoon of honey evenly on top for added sweetness.

  • 7

    Refrigerate the cheesecake for at least 2 hours to allow the flavors to meld and the texture to firm up. Alternatively, bake for 10-12 minutes if you prefer a warm dessert, then chill before serving.

Cottage Cheese Protein Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cottage Cheese Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Protein Cheesecake

A light and creamy protein-packed cheesecake that satisfies your sweet tooth while keeping your macros in check. This dessert layers a smooth blend of low-fat cottage cheese, fat-free Greek yogurt, and a hint of vanilla whey, set atop a delicate almond flour crust sweetened naturally with honey.

NUTRITION

355kcal
Protein
37g
Fat
13g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Low-Fat Cottage Cheese (110g)

0.25 cup Fat-Free Greek Yogurt (60g)

0.5 scoop Vanilla Whey Protein Powder (15g)

3 tablespoons Almond Flour (21g)

2 teaspoons Honey (10g)

PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly warm dessert, or serve chilled straight from the fridge.

  • 2

    In a blender or food processor, combine the low-fat cottage cheese, fat-free Greek yogurt, and vanilla whey protein powder. Blend until completely smooth and creamy.

  • 3

    In a small bowl, mix the almond flour with one teaspoon of honey until the mixture holds together slightly.

  • 4

    Press the almond flour mixture evenly into the base of a small ramekin or dessert dish to form the crust.

  • 5

    Pour the blended cheesecake mixture over the crust and smooth the top with a spatula.

  • 6

    Drizzle the remaining teaspoon of honey evenly on top for added sweetness.

  • 7

    Refrigerate the cheesecake for at least 2 hours to allow the flavors to meld and the texture to firm up. Alternatively, bake for 10-12 minutes if you prefer a warm dessert, then chill before serving.