YOUR SOLIN GENERATED RECIPE
Peanut Butter Protein Cheesecake with Mixed Berries
A velvety peanut butter cheesecake made with protein-rich cottage cheese and egg whites, baked until set and topped with a burst of juicy mixed berries.
INGREDIENTS
0.5 cup Fat-free Cottage Cheese
0.25 cup Fat-free Greek Yogurt
0.25 cup Egg Whites
2.0 tablespoons Powdered Peanut Butter
1.4 tablespoons Natural Peanut Butter
0.5 cup Mixed Berries
PREPARATION
Preheat your oven to 325°F (165°C) and lightly grease a small oven-safe ramekin or baking dish.
Place the cottage cheese, Greek yogurt, egg whites, powdered peanut butter, and natural peanut butter into a blender.
Blend the mixture on high speed until it is completely silky and smooth, ensuring no cottage cheese curds remain.
Pour the batter into the prepared baking dish and smooth the top with a spatula.
Bake for 25 to 30 minutes, or until the edges are firm and the center has a slight, jelly-like jiggle.
Remove from the oven and allow the cheesecake to cool to room temperature.
Refrigerate for at least 2 hours to allow the texture to fully set and firm up.
Top with the mixed berries just before serving for a fresh, tart finish.