Name: Cottage Cheese Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Low-Fat Cottage Cheese (210g); 1/4 cup Nonfat Greek Yogurt (60g); 2 Egg Whites (approx. 66g); 1 tablespoon Almond Flour (8g); 1/3 cup Blueberries (50g)

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

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Protein Cheesecake

A creamy, protein-packed cheesecake that satisfies your sweet tooth without compromising your nutritional goals. This dessert features a velvety blend of low-fat cottage cheese and nonfat Greek yogurt, lightly lifted with fresh egg whites, all set atop a delicate almond flour crust and garnished with a handful of juicy blueberries.

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NUTRITION

Protein

42.9g

Fat

7.8g

Carbs

19.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-Fat Cottage Cheese (210g)

1/4 cup Nonfat Greek Yogurt (60g)

2 Egg Whites (approx. 66g)

1 tablespoon Almond Flour (8g)

1/3 cup Blueberries (50g)

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PREPARATION

1
Preheat your oven to 350°F (if you wish to set the base slightly, though no baking is required for the filling).
2
In a blender or food processor, blend the low-fat cottage cheese, nonfat Greek yogurt, and egg whites until smooth and creamy.
3
Add the almond flour to the blended mixture and pulse a few times to incorporate, ensuring a slight thickening that will help set the cheesecake filling.
4
Pour the mixture into a small, lightly greased, oven-safe ramekin or mini cheesecake pan.
5
If desired, lightly bake at 350°F for about 10-12 minutes to firm up the base, then remove from the oven and allow to cool. Alternatively, chill in the refrigerator for at least 1 hour for a no-bake version.
6
Top with fresh blueberries before serving.