Cottage Cheese Protein Cheesecake with Fresh Berries

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

Cottage Cheese Protein Cheesecake with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Protein Cheesecake with Fresh Berries

A refreshingly light yet satisfying protein-packed cheesecake that blends creamy low-fat cottage cheese with tangy nonfat Greek yogurt over a delicate almond flour crust, finished with a burst of fresh mixed berries. This no-bake treat delivers smooth texture and bright flavors, perfectly balanced for your healthy dessert cravings.

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NUTRITION

432kcal
Protein
41.5g
Fat
15.5g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-Fat Cottage Cheese (210g)

1/2 cup Nonfat Greek Yogurt (125g)

1/2 cup Fresh Mixed Berries (75g)

2 tbsp Almond Flour (14g)

1 tsp Melted Coconut Oil (4.5g)

1/2 tsp Stevia

1 tsp Lemon Juice

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PREPARATION

  • 1

    In a small bowl, prepare the crust by combining the almond flour, melted coconut oil, and stevia until the mixture is evenly moistened.

  • 2

    Press the almond flour mixture firmly into the bottom of a small serving dish or ramekin, creating an even base layer.

  • 3

    In a blender or food processor, blend the low-fat cottage cheese, nonfat Greek yogurt, and lemon juice until completely smooth and creamy.

  • 4

    Taste the cheesecake filling and adjust sweetness if desired by adding a pinch more stevia.

  • 5

    Pour the creamy mixture over the prepared almond flour crust, smoothing the top with a spatula.

  • 6

    Gently top with fresh mixed berries, distributing them evenly over the surface.

  • 7

    Refrigerate the cheesecake for at least 2 hours to allow it to set before serving.

Cottage Cheese Protein Cheesecake with Fresh Berries

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

Cottage Cheese Protein Cheesecake with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Protein Cheesecake with Fresh Berries

A refreshingly light yet satisfying protein-packed cheesecake that blends creamy low-fat cottage cheese with tangy nonfat Greek yogurt over a delicate almond flour crust, finished with a burst of fresh mixed berries. This no-bake treat delivers smooth texture and bright flavors, perfectly balanced for your healthy dessert cravings.

NUTRITION

432kcal
Protein
41.5g
Fat
15.5g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-Fat Cottage Cheese (210g)

1/2 cup Nonfat Greek Yogurt (125g)

1/2 cup Fresh Mixed Berries (75g)

2 tbsp Almond Flour (14g)

1 tsp Melted Coconut Oil (4.5g)

1/2 tsp Stevia

1 tsp Lemon Juice

PREPARATION

  • 1

    In a small bowl, prepare the crust by combining the almond flour, melted coconut oil, and stevia until the mixture is evenly moistened.

  • 2

    Press the almond flour mixture firmly into the bottom of a small serving dish or ramekin, creating an even base layer.

  • 3

    In a blender or food processor, blend the low-fat cottage cheese, nonfat Greek yogurt, and lemon juice until completely smooth and creamy.

  • 4

    Taste the cheesecake filling and adjust sweetness if desired by adding a pinch more stevia.

  • 5

    Pour the creamy mixture over the prepared almond flour crust, smoothing the top with a spatula.

  • 6

    Gently top with fresh mixed berries, distributing them evenly over the surface.

  • 7

    Refrigerate the cheesecake for at least 2 hours to allow it to set before serving.