Protein Cheesecake with Fresh Orange and Grape Salsa

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

Protein Cheesecake with Fresh Orange and Grape Salsa

YOUR SOLIN GENERATED RECIPE

Protein Cheesecake with Fresh Orange and Grape Salsa

Whipped Greek yogurt and cottage cheese chilled into a crustless cheesecake, topped with a fresh orange and grape salsa for a refreshing, citrusy finish.

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NUTRITION

319kcal
Protein
44.1g
Fat
1.7g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

0.5 cup Low-fat Cottage Cheese

1 packet Unflavored Gelatin

0.5 medium Orange

0.5 cup Grapes

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PREPARATION

  • 1

    Place the cottage cheese and Greek yogurt in a blender and process until completely smooth.

  • 2

    Sprinkle the gelatin over two tablespoons of warm water and stir until fully dissolved.

  • 3

    Whisk the gelatin mixture into the yogurt base and pour into a small ramekin or mold.

  • 4

    Refrigerate for at least three hours or until the cheesecake is firm and set.

  • 5

    Dice the orange segments and grapes into small pieces and toss them together in a small bowl.

  • 6

    Unmold the cheesecake onto a plate and spoon the fresh fruit salsa over the top before serving.

Protein Cheesecake with Fresh Orange and Grape Salsa

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

Protein Cheesecake with Fresh Orange and Grape Salsa

YOUR SOLIN GENERATED RECIPE

Protein Cheesecake with Fresh Orange and Grape Salsa

Whipped Greek yogurt and cottage cheese chilled into a crustless cheesecake, topped with a fresh orange and grape salsa for a refreshing, citrusy finish.

NUTRITION

319kcal
Protein
44.1g
Fat
1.7g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

0.5 cup Low-fat Cottage Cheese

1 packet Unflavored Gelatin

0.5 medium Orange

0.5 cup Grapes

PREPARATION

  • 1

    Place the cottage cheese and Greek yogurt in a blender and process until completely smooth.

  • 2

    Sprinkle the gelatin over two tablespoons of warm water and stir until fully dissolved.

  • 3

    Whisk the gelatin mixture into the yogurt base and pour into a small ramekin or mold.

  • 4

    Refrigerate for at least three hours or until the cheesecake is firm and set.

  • 5

    Dice the orange segments and grapes into small pieces and toss them together in a small bowl.

  • 6

    Unmold the cheesecake onto a plate and spoon the fresh fruit salsa over the top before serving.