YOUR SOLIN GENERATED RECIPE
High-Protein Greek Yogurt Cheesecake with Blueberry Swirl
Enjoy a creamy, high-protein cheesecake that blends the tanginess of non-fat Greek yogurt and the smooth texture of low-fat cottage cheese with a naturally sweet caramelized date base, finished with a vibrant blueberry swirl. This light yet satisfying dessert delivers a delightful balance of flavors and a protein boost to help support your healthy lifestyle.
INGREDIENTS
2 large egg whites (66g)
2/3 cup nonfat Greek yogurt (160g)
1/4 cup low-fat cottage cheese (60g)
2 pitted dates (48g)
1/3 cup fresh blueberries (50g)
PREPARATION
Preheat your oven to 350°F (optional step if you prefer a lightly baked cheesecake texture; otherwise, you can use a no-bake method chilled in the fridge).
In a small food processor or blender, combine the pitted dates. Pulse until a thick paste forms; this will act as your natural sweetener and binding agent.
In a mixing bowl, whisk the egg whites until slightly frothy.
Add the nonfat Greek yogurt and low-fat cottage cheese to the bowl with the egg whites. Stir until smooth and well combined.
Gently fold in the date paste until the mixture is uniformly sweetened.
For a no-bake version, spoon the cheesecake mixture into serving ramekins. Swirl in fresh blueberries by drizzling them over the top and using a toothpick to create a marbled effect. Refrigerate for at least 2 hours to allow the cheesecake to set. If you prefer a baked version, pour the mixture into a ramekin or small oven-safe dish and bake for 18-22 minutes until the edges set, then allow to cool and chill in the fridge.
Serve chilled and enjoy your high-protein, naturally sweetened Greek yogurt cheesecake with a vibrant blueberry twist.