Blueberry Banana Protein Cheesecake

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

Blueberry Banana Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Blueberry Banana Protein Cheesecake

A light, protein-packed cheesecake with a crunchy rice crisp base, blended low-fat cottage cheese and egg whites, naturally sweetened with mashed banana and accented with fresh blueberries for a tangy finish. A satisfyingly creamy dessert that delivers a boost of protein, perfect for those mindful of their calories without sacrificing flavor.

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NUTRITION

326kcal
Protein
39.3g
Fat
3.0g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

100g Low-Fat Cottage Cheese (1%)

2 large Egg Whites

20g Whey Protein Isolate (Unflavored)

20g Rice Crisp Cereal

30g Mashed Banana

30g Blueberries

1 tsp Vanilla Extract

1 tsp Lemon Juice

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PREPARATION

  • 1

    Preheat the oven to 350°F (175°C). Lightly spray a small springform pan with non-stick spray.

  • 2

    In a small bowl, crush the rice crisp cereal until it resembles a coarse meal. Press the cereal evenly into the bottom of the pan to form a compact crust.

  • 3

    Blend the low-fat cottage cheese, egg whites, whey protein isolate, mashed banana, vanilla extract, and lemon juice in a food processor or blender until smooth and well combined.

  • 4

    Pour the mixture over the rice crisp crust in the pan, smoothing the top with a spatula.

  • 5

    Gently scatter the fresh blueberries on top, pressing them lightly into the batter.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the edges begin to set and the center is slightly jiggly.

  • 7

    Let the cheesecake cool to room temperature and then refrigerate for at least 2 hours to fully set.

  • 8

    Serve chilled and enjoy this protein-packed, naturally sweet dessert.

Blueberry Banana Protein Cheesecake

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

Blueberry Banana Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Blueberry Banana Protein Cheesecake

A light, protein-packed cheesecake with a crunchy rice crisp base, blended low-fat cottage cheese and egg whites, naturally sweetened with mashed banana and accented with fresh blueberries for a tangy finish. A satisfyingly creamy dessert that delivers a boost of protein, perfect for those mindful of their calories without sacrificing flavor.

NUTRITION

326kcal
Protein
39.3g
Fat
3.0g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

100g Low-Fat Cottage Cheese (1%)

2 large Egg Whites

20g Whey Protein Isolate (Unflavored)

20g Rice Crisp Cereal

30g Mashed Banana

30g Blueberries

1 tsp Vanilla Extract

1 tsp Lemon Juice

PREPARATION

  • 1

    Preheat the oven to 350°F (175°C). Lightly spray a small springform pan with non-stick spray.

  • 2

    In a small bowl, crush the rice crisp cereal until it resembles a coarse meal. Press the cereal evenly into the bottom of the pan to form a compact crust.

  • 3

    Blend the low-fat cottage cheese, egg whites, whey protein isolate, mashed banana, vanilla extract, and lemon juice in a food processor or blender until smooth and well combined.

  • 4

    Pour the mixture over the rice crisp crust in the pan, smoothing the top with a spatula.

  • 5

    Gently scatter the fresh blueberries on top, pressing them lightly into the batter.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the edges begin to set and the center is slightly jiggly.

  • 7

    Let the cheesecake cool to room temperature and then refrigerate for at least 2 hours to fully set.

  • 8

    Serve chilled and enjoy this protein-packed, naturally sweet dessert.