YOUR SOLIN GENERATED RECIPE
Cottage Cheese Protein Cheesecake with Fresh Strawberries
A light and creamy high-protein cheesecake featuring smooth cottage cheese and nonfat Greek yogurt, set atop a delicate almond flour crust and adorned with fresh, juicy strawberries and a touch of honey for natural sweetness. This dessert balances indulgence with a boost in protein, making it a satisfying treat without compromising your dietary goals.
INGREDIENTS
1/3 cup almond flour (32g)
1/2 cup low-fat cottage cheese (113g)
1/3 cup nonfat Greek yogurt (80g)
3/4 cup sliced fresh strawberries (110g)
1.5 tablespoons honey (32g)
PREPARATION
Preheat a small oven-proof dish or springform pan by lightly toasting the almond flour at 350°F for 5-7 minutes to enhance its nutty flavor, then let it cool.
In a bowl, blend the low-fat cottage cheese and nonfat Greek yogurt until smooth. Stir in 1 tablespoon of honey for added sweetness.
Press the toasted almond flour evenly into the base of a small dish to form the crust.
Spread the creamy cheese and yogurt mixture over the almond crust, smoothing the top with a spatula.
Top with sliced fresh strawberries and drizzle the remaining 0.5 tablespoon of honey evenly over the top.
Chill the cheesecake in the refrigerator for at least 2 hours to allow it to set before serving.