High-Protein Cheesecake with Avocado Swirl

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

High-Protein Cheesecake with Avocado Swirl

YOUR SOLIN GENERATED RECIPE

High-Protein Cheesecake with Avocado Swirl

Creamy cottage cheese and Greek yogurt baked over a toasted sprouted-grain crust, finished with a vibrant and buttery avocado swirl.

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NUTRITION

351kcal
Protein
39.6g
Fat
8.3g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

160g Non-fat Cottage Cheese

100g Non-fat Greek Yogurt

50g Fresh Avocado

1 slice Sprouted Grain Bread

1 large Egg White

1 tbsp Monk Fruit Sweetener

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C).

  • 2

    Toast the sprouted grain bread until it is very dry and crisp, then pulse it in a blender or food processor to create fine crumbs.

  • 3

    Press the breadcrumbs firmly into the bottom of a small, lightly greased ramekin or mini springform pan to create the crust.

  • 4

    In a blender, combine the cottage cheese, Greek yogurt, egg white, and monk fruit sweetener, blending until the mixture is completely smooth and airy.

  • 5

    Pour the cheesecake batter over the prepared breadcrumb crust.

  • 6

    Mash the avocado in a small bowl until perfectly smooth and drop small dollops onto the top of the cheesecake batter.

  • 7

    Use a toothpick or a knife to gently swirl the avocado into the cheesecake mixture for a marbled effect.

  • 8

    Bake for 25-30 minutes until the edges are firm but the center still has a slight jiggle.

  • 9

    Remove from the oven and let it cool at room temperature, then refrigerate for at least 2 hours to allow the cheesecake to set completely before serving.

High-Protein Cheesecake with Avocado Swirl

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

High-Protein Cheesecake with Avocado Swirl

YOUR SOLIN GENERATED RECIPE

High-Protein Cheesecake with Avocado Swirl

Creamy cottage cheese and Greek yogurt baked over a toasted sprouted-grain crust, finished with a vibrant and buttery avocado swirl.

NUTRITION

351kcal
Protein
39.6g
Fat
8.3g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

160g Non-fat Cottage Cheese

100g Non-fat Greek Yogurt

50g Fresh Avocado

1 slice Sprouted Grain Bread

1 large Egg White

1 tbsp Monk Fruit Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C).

  • 2

    Toast the sprouted grain bread until it is very dry and crisp, then pulse it in a blender or food processor to create fine crumbs.

  • 3

    Press the breadcrumbs firmly into the bottom of a small, lightly greased ramekin or mini springform pan to create the crust.

  • 4

    In a blender, combine the cottage cheese, Greek yogurt, egg white, and monk fruit sweetener, blending until the mixture is completely smooth and airy.

  • 5

    Pour the cheesecake batter over the prepared breadcrumb crust.

  • 6

    Mash the avocado in a small bowl until perfectly smooth and drop small dollops onto the top of the cheesecake batter.

  • 7

    Use a toothpick or a knife to gently swirl the avocado into the cheesecake mixture for a marbled effect.

  • 8

    Bake for 25-30 minutes until the edges are firm but the center still has a slight jiggle.

  • 9

    Remove from the oven and let it cool at room temperature, then refrigerate for at least 2 hours to allow the cheesecake to set completely before serving.