YOUR SOLIN GENERATED RECIPE
Cottage Cheese Protein Cheesecake Bars
Creamy cheesecake bars made with whipped cottage cheese and protein-rich Greek yogurt, baked over a toasted graham cracker crust.
INGREDIENTS
165g Low-fat Cottage Cheese
30g Nonfat Greek Yogurt
8g Vanilla Whey Protein Powder
33g Egg White
20g Whole Wheat Graham Cracker Crumbs
18g Maple Syrup
2g Vanilla Extract
5g Fresh Lemon Juice
PREPARATION
Preheat your oven to 325°F (165°C) and line a small loaf pan or baking dish with parchment paper.
Press the graham cracker crumbs firmly into the bottom of the prepared pan to create an even crust layer.
Place the cottage cheese, Greek yogurt, protein powder, egg white, maple syrup, vanilla extract, and lemon juice into a high-speed blender.
Blend on high until the mixture is completely smooth and no cottage cheese curds remain.
Pour the cheesecake batter over the graham cracker crust and smooth the top with a spatula.
Bake for 25 to 30 minutes until the edges are set and slightly golden, while the center remains slightly jiggly.
Remove from the oven and allow to cool completely at room temperature.
Refrigerate for at least 3 hours or overnight to allow the bars to set fully before slicing and serving.