Cottage Cheese Protein Cheesecake with Fresh Strawberries

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

Cottage Cheese Protein Cheesecake with Fresh Strawberries

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Protein Cheesecake with Fresh Strawberries

Indulge in a refreshingly light, protein-packed cheesecake that marries the creamy tang of low-fat cottage cheese and nonfat Greek yogurt with a velvety touch of fat-free ricotta. Finished with a crisp, slightly sweet digestive biscuit crust and topped with juicy, fresh strawberries, this dessert offers a vibrant balance of textures and flavors, making it a guilt-free treat to conclude your meal.

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NUTRITION

344kcal
Protein
40.6g
Fat
3.7g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Low-Fat Cottage Cheese (113g)

0.5 cup Nonfat Greek Yogurt (125g)

1 large Egg White (33g)

0.25 cup Fat-Free Ricotta Cheese (62g)

0.25 cup Crushed Digestive Biscuits (30g)

0.5 cup Fresh Strawberries (75g)

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PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly baked crust, otherwise, keep it chilled for a no-bake option.

  • 2

    In a bowl, combine the low-fat cottage cheese, nonfat Greek yogurt, egg white, and fat-free ricotta cheese. Blend until smooth and creamy using a food processor or a vigorous whisk.

  • 3

    Press the crushed digestive biscuits firmly into the base of a small, springform pan or a serving dish to form an even crust.

  • 4

    Pour the creamy mixture over the prepared crust, smoothing the top with a spatula.

  • 5

    Refrigerate for at least 3 hours or until fully set. For a warm twist, you can bake the cheesecake in the preheated oven at 350°F for 12-15 minutes, then allow it to cool and chill.

  • 6

    Before serving, top with fresh sliced strawberries and enjoy your protein-rich dessert.

Cottage Cheese Protein Cheesecake with Fresh Strawberries

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

Cottage Cheese Protein Cheesecake with Fresh Strawberries

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Protein Cheesecake with Fresh Strawberries

Indulge in a refreshingly light, protein-packed cheesecake that marries the creamy tang of low-fat cottage cheese and nonfat Greek yogurt with a velvety touch of fat-free ricotta. Finished with a crisp, slightly sweet digestive biscuit crust and topped with juicy, fresh strawberries, this dessert offers a vibrant balance of textures and flavors, making it a guilt-free treat to conclude your meal.

NUTRITION

344kcal
Protein
40.6g
Fat
3.7g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Low-Fat Cottage Cheese (113g)

0.5 cup Nonfat Greek Yogurt (125g)

1 large Egg White (33g)

0.25 cup Fat-Free Ricotta Cheese (62g)

0.25 cup Crushed Digestive Biscuits (30g)

0.5 cup Fresh Strawberries (75g)

PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly baked crust, otherwise, keep it chilled for a no-bake option.

  • 2

    In a bowl, combine the low-fat cottage cheese, nonfat Greek yogurt, egg white, and fat-free ricotta cheese. Blend until smooth and creamy using a food processor or a vigorous whisk.

  • 3

    Press the crushed digestive biscuits firmly into the base of a small, springform pan or a serving dish to form an even crust.

  • 4

    Pour the creamy mixture over the prepared crust, smoothing the top with a spatula.

  • 5

    Refrigerate for at least 3 hours or until fully set. For a warm twist, you can bake the cheesecake in the preheated oven at 350°F for 12-15 minutes, then allow it to cool and chill.

  • 6

    Before serving, top with fresh sliced strawberries and enjoy your protein-rich dessert.