Name: Cottage Cheese Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Low-fat Cottage Cheese; 1 large Egg White; 2 tablespoons Almond Flour; 1/4 cup Nonfat Greek Yogurt; 1/2 cup Fresh Blueberries; 1 teaspoon Vanilla Extract; 1 teaspoon Pure Maple Syrup

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

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Protein Cheesecake

Blended cottage cheese and Greek yogurt baked into a crustless protein cheesecake, topped with a warm and jammy blueberry compote.

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NUTRITION

Protein

41.0g

Fat

9.7g

Carbs

26.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-fat Cottage Cheese

1 large Egg White

2 tablespoons Almond Flour

1/4 cup Nonfat Greek Yogurt

1/2 cup Fresh Blueberries

1 teaspoon Vanilla Extract

1 teaspoon Pure Maple Syrup

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PREPARATION

1
Preheat your oven to 350°F and lightly grease a 6-inch ramekin or small baking dish.
2
Place the cottage cheese, egg white, Greek yogurt, almond flour, maple syrup, and vanilla extract into a high-speed blender.
3
Blend the mixture until it is completely smooth and creamy.
4
Pour the batter into the prepared baking dish.
5
Bake for 25 to 30 minutes until the edges are golden and the center is just slightly jiggly.
6
While the cheesecake bakes, heat the blueberries in a small saucepan over medium heat until they burst and become jammy.
7
Allow the cheesecake to cool completely before topping with the blueberry compote and serving.