Strawberry Protein Cheesecake with Grape Compote

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

Strawberry Protein Cheesecake with Grape Compote

YOUR SOLIN GENERATED RECIPE

Strawberry Protein Cheesecake with Grape Compote

A delightful, light cheesecake bursting with fresh strawberry flavor and elevated with a boost of protein. This dessert features a smooth, creamy filling crafted from low‐fat cream cheese, cottage cheese, egg whites, and a scoop of whey protein, perfectly balanced by the natural sweetness of chopped strawberries. Topped with a vibrant, simmered red grape compote with a splash of lemon, it’s both indulgent and satisfying while fitting within your nutritional goals.

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NUTRITION

431kcal
Protein
50.8g
Fat
11.5g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 oz Low-Fat Cream Cheese

1/2 cup Low-Fat Cottage Cheese

3 Egg Whites

1 scoop Vanilla Whey Protein Powder

1/2 cup chopped Fresh Strawberries

1/2 cup Red Grapes

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small, oven-safe ramekin or mini springform pan.

  • 2

    In a medium bowl, combine the low-fat cream cheese, low-fat cottage cheese, egg whites, and vanilla whey protein powder. Mix well until the mixture is smooth and evenly combined.

  • 3

    Gently fold in the chopped fresh strawberries, ensuring an even distribution without overmixing the batter.

  • 4

    Pour the cheesecake mixture into the prepared pan, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 20-25 minutes or until the edges are set and the center slightly jiggles. Remove from the oven and allow to cool to room temperature, then refrigerate for at least 2 hours to fully set.

  • 6

    While the cheesecake is chilling, prepare the grape compote. In a small saucepan, combine the red grapes with lemon juice. Simmer over medium heat for 5-7 minutes, stirring occasionally, until the grapes begin to soften and release their juices to form a light compote.

  • 7

    Once the cheesecake is well chilled and set, spoon the warm grape compote over the top. Serve immediately or keep refrigerated until ready to enjoy.

Strawberry Protein Cheesecake with Grape Compote

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

Strawberry Protein Cheesecake with Grape Compote

YOUR SOLIN GENERATED RECIPE

Strawberry Protein Cheesecake with Grape Compote

A delightful, light cheesecake bursting with fresh strawberry flavor and elevated with a boost of protein. This dessert features a smooth, creamy filling crafted from low‐fat cream cheese, cottage cheese, egg whites, and a scoop of whey protein, perfectly balanced by the natural sweetness of chopped strawberries. Topped with a vibrant, simmered red grape compote with a splash of lemon, it’s both indulgent and satisfying while fitting within your nutritional goals.

NUTRITION

431kcal
Protein
50.8g
Fat
11.5g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 oz Low-Fat Cream Cheese

1/2 cup Low-Fat Cottage Cheese

3 Egg Whites

1 scoop Vanilla Whey Protein Powder

1/2 cup chopped Fresh Strawberries

1/2 cup Red Grapes

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small, oven-safe ramekin or mini springform pan.

  • 2

    In a medium bowl, combine the low-fat cream cheese, low-fat cottage cheese, egg whites, and vanilla whey protein powder. Mix well until the mixture is smooth and evenly combined.

  • 3

    Gently fold in the chopped fresh strawberries, ensuring an even distribution without overmixing the batter.

  • 4

    Pour the cheesecake mixture into the prepared pan, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 20-25 minutes or until the edges are set and the center slightly jiggles. Remove from the oven and allow to cool to room temperature, then refrigerate for at least 2 hours to fully set.

  • 6

    While the cheesecake is chilling, prepare the grape compote. In a small saucepan, combine the red grapes with lemon juice. Simmer over medium heat for 5-7 minutes, stirring occasionally, until the grapes begin to soften and release their juices to form a light compote.

  • 7

    Once the cheesecake is well chilled and set, spoon the warm grape compote over the top. Serve immediately or keep refrigerated until ready to enjoy.