Cottage Cheese Protein Cheesecake with Mixed Fruit Compote

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

Cottage Cheese Protein Cheesecake with Mixed Fruit Compote

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Protein Cheesecake with Mixed Fruit Compote

A light and refreshing protein-packed cheesecake with a delicate almond flour crust, blended with smooth lowfat cottage cheese and Greek yogurt, crowned by a vibrant mixed fruit compote. This dessert strikes a perfect balance between creamy indulgence and nutritional flair.

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NUTRITION

395kcal
Protein
35.6g
Fat
13.4g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

20g Almond Flour

1 Egg White

3/4 cup Lowfat Cottage Cheese (approx 170g)

1/4 cup Nonfat Greek Yogurt (approx 62g)

1/2 cup Mixed Fruit (Blueberries & Strawberries, approx 75g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a small bowl, combine the almond flour and the egg white. Stir until the mixture begins to come together. Press this mixture evenly into the base of a small, greased, oven-safe ramekin or mini springform pan. Bake the crust for about 8-10 minutes until just set, then remove from the oven and let it cool.

  • 3

    In a separate bowl, blend the lowfat cottage cheese and nonfat Greek yogurt until smooth. You can use a hand blender or food processor for a creamy consistency.

  • 4

    Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.

  • 5

    For the compote, lightly mash the mixed fruits in a small bowl. Optionally, warm the fruits in a microwave for 20-30 seconds to enhance their natural sweetness.

  • 6

    Top the cheesecake with the mixed fruit compote. Chill in the refrigerator for at least 1 hour to help the cheesecake set.

  • 7

    Serve chilled and enjoy this protein-packed, guilt-free dessert.

Cottage Cheese Protein Cheesecake with Mixed Fruit Compote

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

Cottage Cheese Protein Cheesecake with Mixed Fruit Compote

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Protein Cheesecake with Mixed Fruit Compote

A light and refreshing protein-packed cheesecake with a delicate almond flour crust, blended with smooth lowfat cottage cheese and Greek yogurt, crowned by a vibrant mixed fruit compote. This dessert strikes a perfect balance between creamy indulgence and nutritional flair.

NUTRITION

395kcal
Protein
35.6g
Fat
13.4g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

20g Almond Flour

1 Egg White

3/4 cup Lowfat Cottage Cheese (approx 170g)

1/4 cup Nonfat Greek Yogurt (approx 62g)

1/2 cup Mixed Fruit (Blueberries & Strawberries, approx 75g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a small bowl, combine the almond flour and the egg white. Stir until the mixture begins to come together. Press this mixture evenly into the base of a small, greased, oven-safe ramekin or mini springform pan. Bake the crust for about 8-10 minutes until just set, then remove from the oven and let it cool.

  • 3

    In a separate bowl, blend the lowfat cottage cheese and nonfat Greek yogurt until smooth. You can use a hand blender or food processor for a creamy consistency.

  • 4

    Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.

  • 5

    For the compote, lightly mash the mixed fruits in a small bowl. Optionally, warm the fruits in a microwave for 20-30 seconds to enhance their natural sweetness.

  • 6

    Top the cheesecake with the mixed fruit compote. Chill in the refrigerator for at least 1 hour to help the cheesecake set.

  • 7

    Serve chilled and enjoy this protein-packed, guilt-free dessert.