YOUR SOLIN GENERATED RECIPE
Cottage Cheese Protein Cheesecake with Mixed Berries
Blended cottage cheese and vanilla protein baked into a crustless cake, topped with a warm mixed berry sauce for a velvety finish.
INGREDIENTS
0.75 cup Low Fat Cottage Cheese
1 large Egg White
2.5 tbsp Vanilla Whey Protein Powder
1 cup Mixed Berries
1.5 tbsp Almond Flour
PREPARATION
Preheat your oven to 325°F (165°C) and lightly grease a small ramekin or 4-inch springform pan.
Place the cottage cheese, egg white, vanilla protein powder, and almond flour into a high-speed blender.
Process the mixture until it is completely smooth and creamy with no visible curds.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 25 to 30 minutes until the edges are set and the center has a slight, firm jiggle.
While the cake bakes, add the mixed berries to a small saucepan over medium heat and simmer until they break down into a thick sauce.
Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 2 hours to set.
Top the chilled cheesecake with the berry sauce and enjoy.