Name: Cottage Cheese Protein Cheesecake with Fresh Strawberries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Low-Fat Cottage Cheese; 0.25 cup Non-Fat Greek Yogurt; 1 Large Egg; 1.5 tablespoons Maple Syrup; 2 tablespoons Almond Flour; 0.5 cup Fresh Strawberries; 1 teaspoon Vanilla Extract

Cottage Cheese Protein Cheesecake with Fresh Strawberries

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 with Fresh Strawberries

Whipped cottage cheese and Greek yogurt baked over a nutty almond base, topped with a vibrant layer of juicy sliced strawberries.

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NUTRITION

Protein

27.8g

Fat

14.5g

Carbs

35.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Low-Fat Cottage Cheese

0.25 cup Non-Fat Greek Yogurt

1 Large Egg

1.5 tablespoons Maple Syrup

2 tablespoons Almond Flour

0.5 cup Fresh Strawberries

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 350°F and lightly grease a small oven-safe ramekin or mini springform pan.
2
Place the cottage cheese, Greek yogurt, egg, maple syrup, and vanilla extract into a blender.
3
Blend the mixture until it is completely silky and smooth with no lumps remaining.
4
Press the almond flour into the bottom of the prepared dish to create a thin, even base.
5
Pour the blended cheesecake batter over the almond flour layer.
6
Bake for 25 to 30 minutes until the edges are set and the center has a very slight jiggle.
7
Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to set fully.
8
Slice the fresh strawberries and arrange them over the top of the chilled cheesecake before serving.