Protein Cheesecake with Fresh Grapes

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

Protein Cheesecake with Fresh Grapes

YOUR SOLIN GENERATED RECIPE

Protein Cheesecake with Fresh Grapes

Baked vanilla protein cheesecake with a light almond crust, topped with chilled halved grapes for a burst of fresh sweetness.

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NUTRITION

370kcal
Protein
33.9g
Fat
8.2g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt

1/3 cup Low-fat Cottage Cheese

8 grams Vanilla Whey Protein Isolate

2 tablespoons Almond Flour

1 cup Fresh Red Grapes

1 large Egg White

1 teaspoon Honey

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Mix the almond flour with a tiny splash of water and press it firmly into the bottom of a small oven-safe ramekin to form a crust.

  • 3

    Place the cottage cheese, Greek yogurt, protein powder, egg white, and honey into a blender and process until the mixture is silky smooth.

  • 4

    Pour the cheesecake batter over the almond crust in the ramekin.

  • 5

    Bake for 25 to 30 minutes until the edges are firm but the center remains slightly jiggly.

  • 6

    Remove from the oven and allow it to cool to room temperature before refrigerating for at least two hours to set.

  • 7

    Garnish with the fresh halved grapes just before serving for a crisp finish.

Protein Cheesecake with Fresh Grapes

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

Protein Cheesecake with Fresh Grapes

YOUR SOLIN GENERATED RECIPE

Protein Cheesecake with Fresh Grapes

Baked vanilla protein cheesecake with a light almond crust, topped with chilled halved grapes for a burst of fresh sweetness.

NUTRITION

370kcal
Protein
33.9g
Fat
8.2g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt

1/3 cup Low-fat Cottage Cheese

8 grams Vanilla Whey Protein Isolate

2 tablespoons Almond Flour

1 cup Fresh Red Grapes

1 large Egg White

1 teaspoon Honey

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Mix the almond flour with a tiny splash of water and press it firmly into the bottom of a small oven-safe ramekin to form a crust.

  • 3

    Place the cottage cheese, Greek yogurt, protein powder, egg white, and honey into a blender and process until the mixture is silky smooth.

  • 4

    Pour the cheesecake batter over the almond crust in the ramekin.

  • 5

    Bake for 25 to 30 minutes until the edges are firm but the center remains slightly jiggly.

  • 6

    Remove from the oven and allow it to cool to room temperature before refrigerating for at least two hours to set.

  • 7

    Garnish with the fresh halved grapes just before serving for a crisp finish.