YOUR SOLIN GENERATED RECIPE
Creamy Vanilla Bean Breakfast Cheesecake
Blended cottage cheese and Greek yogurt create a velvety base layered with gluten-free graham crumbs and aromatic vanilla bean for a clean, high-protein breakfast treat.
INGREDIENTS
0.75 cup Non-fat Greek yogurt
0.25 cup Low-fat cottage cheese
0.5 scoop Vanilla whey protein powder
1 tsp Vanilla bean paste
2 tbsp Gluten-free graham cracker crumbs
0.5 cup Fresh raspberries
1 tbsp Hemp hearts
1 tsp Monk fruit sweetener
PREPARATION
Place the low-fat cottage cheese into a high-speed blender and process until completely smooth and creamy.
In a medium mixing bowl, combine the blended cottage cheese, non-fat Greek yogurt, vanilla whey protein powder, vanilla bean paste, and monk fruit sweetener.
Whisk the mixture vigorously until the protein powder is fully incorporated and the texture is light and airy.
Place the gluten-free graham cracker crumbs into the bottom of a glass jar or bowl to create a crust-like base.
Spoon the vanilla bean cheesecake mixture over the graham cracker crumbs, smoothing the top with a spatula.
Top the cheesecake with fresh raspberries and a sprinkle of hemp hearts for a boost of healthy fats and crunch.