Name: Cottage Cheese Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Low-fat Cottage Cheese; 1 Large Egg; 10g Vanilla Whey Protein; 60g Non-fat Greek Yogurt; 2 tbsp Monk Fruit Sweetener; 1 tsp Vanilla Extract; 30g Fresh Raspberries

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

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Protein Cheesecake

A crustless cheesecake baked with whipped cottage cheese, Greek yogurt, and vanilla protein, finished with a burst of tart raspberries and a silky, velvet texture.

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NUTRITION

Protein

41.9g

Fat

10.2g

Carbs

14.6g

SERVINGS

1 serving

INGREDIENTS

200g Low-fat Cottage Cheese

1 Large Egg

10g Vanilla Whey Protein

60g Non-fat Greek Yogurt

2 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

30g Fresh Raspberries

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PREPARATION

1
Preheat oven to 325°F and lightly grease a 4-inch springform pan or large ramekin.
2
Place the cottage cheese, Greek yogurt, egg, protein powder, monk fruit, and vanilla extract into a high-speed blender.
3
Blend the mixture until it is completely smooth and no lumps remain from the cottage cheese.
4
Pour the batter into the prepared pan and drop the fresh raspberries evenly across the top.
5
Bake for 30-35 minutes or until the edges are firm and the center has a slight jiggle.
6
Remove from the oven and allow the cheesecake to cool at room temperature for 30 minutes.
7
Refrigerate for at least 2 hours before serving to allow the texture to fully set.