YOUR SOLIN GENERATED RECIPE
Chocolate Protein Cheesecake Cups
Silky chocolate cheesecake cups baked with protein-rich Greek yogurt and cottage cheese, finished with a crunch of toasted almonds.
INGREDIENTS
3/4 cup Non-fat Greek Yogurt
2 tablespoons Low-fat Cottage Cheese
1/4 cup Liquid Egg Whites
1 tablespoon Unsweetened Cocoa Powder
1 tablespoon Monk Fruit Sweetener
10 grams Crushed Almonds
PREPARATION
Preheat your oven to 325°F (165°C) and line three cups of a muffin tin with silicone or parchment liners.
Place the Greek yogurt, cottage cheese, egg whites, cocoa powder, and monk fruit sweetener into a blender.
Process the mixture until it is completely smooth and the cottage cheese curds are fully incorporated.
Divide the chocolate batter evenly among the three prepared muffin liners.
Top each cup with the crushed almonds, pressing them slightly into the surface.
Bake for 20 to 22 minutes until the edges are firm but the centers still have a slight jiggle.
Allow the cups to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours before serving to achieve a dense, cheesecake-like texture.