YOUR SOLIN GENERATED RECIPE
Creamy Protein Cheesecake with Mixed Berries
Baked Greek yogurt and cottage cheese cheesecake over a nutty almond crust, finished with a vibrant and juicy berry compote.
INGREDIENTS
170g Nonfat Greek Yogurt
100g Low-fat Cottage Cheese
33g Egg White
21g Almond Flour
70g Mixed Berries
7g Honey
4g Vanilla Extract
PREPARATION
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or springform pan.
Mix the almond flour with a tiny drop of water to form a paste and press it firmly into the bottom of the dish.
Combine the Greek yogurt, cottage cheese, egg white, honey, and vanilla in a blender, processing until the mixture is silky smooth.
Pour the cheesecake batter over the crust and bake for 25 minutes until the edges are set but the center remains slightly jiggly.
Allow the cheesecake to cool to room temperature before refrigerating for at least two hours to firm up.
Simmer the mixed berries in a small saucepan over medium heat until they break down into a thick, juicy topping.
Spoon the warm berries over the chilled cheesecake and enjoy every creamy bite.