Name: Silky Protein Cheesecake with Crushed Pistachios
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.6 cup Non-fat Greek Yogurt; 0.33 cup Low-fat Cottage Cheese; 1 large Egg White; 1 tsp Matcha Powder; 0.2 cup Shelled Pistachios; 1 tbsp Almond Flour; 1 tsp Vanilla Extract; 2 tbsp Monk Fruit Sweetener

Silky Protein Cheesecake with Crushed Pistachios

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

YOUR SOLIN GENERATED RECIPE

Silky Protein Cheesecake with Crushed Pistachios

A vibrant matcha-infused protein cheesecake baked until set and finished with a generous layer of salty, toasted pistachios.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

34.7g

Fat

16.5g

Carbs

29.5g

SERVINGS

1 serving

INGREDIENTS

0.6 cup Non-fat Greek Yogurt

0.33 cup Low-fat Cottage Cheese

1 large Egg White

1 tsp Matcha Powder

0.2 cup Shelled Pistachios

1 tbsp Almond Flour

1 tsp Vanilla Extract

2 tbsp Monk Fruit Sweetener

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 325°F (165°C).
2
Place the low-fat cottage cheese in a high-speed blender and process until completely smooth and creamy.
3
In a medium mixing bowl, whisk together the blended cottage cheese, Greek yogurt, egg white, matcha powder, vanilla extract, and monk fruit sweetener until the color is uniform.
4
Gently fold in the almond flour until just combined.
5
Pour the batter into a lightly greased 4-inch springform pan or a large ceramic ramekin.
6
Bake for 25-30 minutes, or until the edges are firm and the center has a slight jiggle.
7
Allow the cheesecake to cool to room temperature, then transfer to the refrigerator to chill for at least 3 hours.
8
Roughly chop the pistachios and sprinkle them over the top of the chilled cheesecake before serving.