Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Low-Fat Cottage Cheese; 0.5 cup Non-Fat Greek Yogurt; 1 Large Egg; 0.25 cup Rolled Oats; 0.5 cup Mixed Berries; 1 teaspoon Vanilla Extract; 2 tablespoons Monk Fruit Sweetener

Greek Yogurt Protein Cheesecake with Mixed Berries

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

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

Blended cottage cheese and Greek yogurt baked over a toasted oat crust, topped with a warm and vibrant berry compote.

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NUTRITION

Protein

39.1g

Fat

11.2g

Carbs

33.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Low-Fat Cottage Cheese

0.5 cup Non-Fat Greek Yogurt

1 Large Egg

0.25 cup Rolled Oats

0.5 cup Mixed Berries

1 teaspoon Vanilla Extract

2 tablespoons Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
Pulse the rolled oats in a blender until they reach a coarse flour consistency then press them firmly into the bottom of the prepared pan to form a base.
3
In a clean blender jar combine the cottage cheese, Greek yogurt, egg, vanilla extract, and monk fruit sweetener.
4
Blend on high speed until the mixture is completely smooth and aerated.
5
Pour the cheesecake batter over the oat base and smooth the top with a spatula.
6
Bake for 30 to 35 minutes until the edges are firm but the center remains slightly jiggly.
7
Remove from the oven and let it cool to room temperature before refrigerating for at least 2 hours to set.
8
While the cake chills place the mixed berries in a small saucepan over medium heat and simmer until they break down into a thick sauce.
9
Spoon the chilled berry compote over the cheesecake before serving.