Name: Silky Vanilla Protein Cheesecake with Cottage Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Low Fat Cottage Cheese; 0.5 cup Nonfat Plain Greek Yogurt; 1 scoop Vanilla Whey Protein Powder; 4 tablespoons Graham Cracker Crumbs; 1 teaspoon Unflavored Gelatin; 1 tablespoon Honey; 1 teaspoon Vanilla Extract

Silky Vanilla Protein Cheesecake with Cottage Cheese

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

YOUR SOLIN GENERATED RECIPE

Silky Vanilla Protein Cheesecake with Cottage Cheese

Blended cottage cheese and Greek yogurt cheesecake flavored with vanilla bean and protein, chilled on a light graham cracker crust for a velvety finish.

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NUTRITION

Protein

68.2g

Fat

7.2g

Carbs

52.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Low Fat Cottage Cheese

0.5 cup Nonfat Plain Greek Yogurt

1 scoop Vanilla Whey Protein Powder

4 tablespoons Graham Cracker Crumbs

1 teaspoon Unflavored Gelatin

1 tablespoon Honey

1 teaspoon Vanilla Extract

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PREPARATION

1
Place the cottage cheese in a high-speed blender and process until completely smooth and creamy with no remaining curds.
2
Add the Greek yogurt, vanilla protein powder, honey, and vanilla extract to the blender and pulse until well combined.
3
In a small bowl, dissolve the unflavored gelatin in two tablespoons of boiling water, stirring vigorously until clear.
4
Pour the dissolved gelatin into the blender and pulse one last time to incorporate thoroughly.
5
Lightly press the graham cracker crumbs into the bottom of a small ramekin or glass dish to form an even crust.
6
Pour the cheesecake mixture over the crust and smooth the top with a spatula.
7
Refrigerate for at least 3 to 4 hours, or until the cheesecake is firm and set.
8
Serve chilled directly from the dish.