YOUR SOLIN GENERATED RECIPE
Creamy Protein Cheesecake with Fresh Strawberries
A light, no-bake cheesecake that’s both creamy and protein-rich, blending low-fat cottage cheese with velvety Neufchatel cream cheese, a hint of lemon and honey for natural sweetness, all topped with fresh, juicy strawberries. This dessert strikes a perfect balance of tangy and sweet, offering a refreshingly indulgent way to enjoy a protein boost.
INGREDIENTS
1/2 cup Low-Fat Cottage Cheese
1 oz Low-Fat Cream Cheese (Neufchatel)
1 tbsp Honey
5 Fresh Strawberries
1 tsp Fresh Lemon Juice
PREPARATION
In a blender or food processor, combine the low-fat cottage cheese and low-fat cream cheese. Blend until the mixture is exceptionally smooth and creamy.
Add the fresh lemon juice and honey to the blended mixture. Pulse briefly to incorporate the sweet and tangy flavors evenly.
Spoon the cheesecake mixture into serving bowls or small dessert cups, smoothing the top with the back of a spoon.
Wash and slice the fresh strawberries. Gently layer the strawberry slices atop the cheesecake mixture.
Chill the assembled dessert in the refrigerator for at least 1 hour to firm up and allow the flavors to meld before serving.