Protein Cheesecake with Mixed Fruit

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

Protein Cheesecake with Mixed Fruit

YOUR SOLIN GENERATED RECIPE

Protein Cheesecake with Mixed Fruit

A baked Greek yogurt and cottage cheese cheesecake with a toasted oatmeal crust, topped with a vibrant and juicy mixed berry compote.

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NUTRITION

314kcal
Protein
31g
Fat
3.5g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

0.66 cup Non-fat Greek Yogurt

2 large Egg Whites

0.33 cup Rolled Oats

2 tablespoons Low-fat Cottage Cheese

0.5 cup Mixed Berries

1 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C).

  • 2

    Pulse the rolled oats in a blender until they reach a fine flour-like consistency, then press them firmly into the bottom of a small oven-safe ramekin to form the crust.

  • 3

    In a blender, combine the Greek yogurt, cottage cheese, egg whites, vanilla extract, and a pinch of your preferred calorie-free sweetener until the mixture is completely smooth.

  • 4

    Pour the yogurt mixture over the oatmeal base in the ramekin.

  • 5

    Bake for 25-30 minutes until the edges are set but the center remains slightly jiggly.

  • 6

    Remove from the oven and allow the cheesecake to cool completely in the refrigerator for at least 2 hours to set.

  • 7

    Top with fresh or thawed mixed berries just before serving.

Protein Cheesecake with Mixed Fruit

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

Protein Cheesecake with Mixed Fruit

YOUR SOLIN GENERATED RECIPE

Protein Cheesecake with Mixed Fruit

A baked Greek yogurt and cottage cheese cheesecake with a toasted oatmeal crust, topped with a vibrant and juicy mixed berry compote.

NUTRITION

314kcal
Protein
31g
Fat
3.5g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

0.66 cup Non-fat Greek Yogurt

2 large Egg Whites

0.33 cup Rolled Oats

2 tablespoons Low-fat Cottage Cheese

0.5 cup Mixed Berries

1 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C).

  • 2

    Pulse the rolled oats in a blender until they reach a fine flour-like consistency, then press them firmly into the bottom of a small oven-safe ramekin to form the crust.

  • 3

    In a blender, combine the Greek yogurt, cottage cheese, egg whites, vanilla extract, and a pinch of your preferred calorie-free sweetener until the mixture is completely smooth.

  • 4

    Pour the yogurt mixture over the oatmeal base in the ramekin.

  • 5

    Bake for 25-30 minutes until the edges are set but the center remains slightly jiggly.

  • 6

    Remove from the oven and allow the cheesecake to cool completely in the refrigerator for at least 2 hours to set.

  • 7

    Top with fresh or thawed mixed berries just before serving.