YOUR SOLIN GENERATED RECIPE
Silky Cottage Cheese Protein Cheesecake with Whey Protein Shake
Whipped cottage cheese and vanilla whey baked into a crustless custard, served with a creamy almond butter protein shake for a velvety finish.
INGREDIENTS
1.5 cups Low-Fat Cottage Cheese
1.25 scoops Vanilla Whey Protein Powder
0.25 cup Egg Whites
0.5 cup Full Fat Greek Yogurt
1 cup Unsweetened Almond Milk
1 sheet Graham Cracker
1 tablespoon Almond Butter
PREPARATION
Preheat your oven to 325 degrees Fahrenheit and lightly grease a small oven-safe ramekin or baking dish.
In a high-speed blender, combine the cottage cheese, 1 scoop of vanilla whey protein powder, egg whites, and Greek yogurt.
Blend the mixture on high until it is completely smooth and silky with no visible curds.
Crush the graham cracker sheet into coarse crumbs and press them into the bottom of the prepared baking dish.
Pour the blended cheesecake batter over the graham cracker base and smooth the top with a spatula.
Bake for 30 to 35 minutes or until the edges are set but the center still has a slight jiggle.
Remove from the oven and let it cool to room temperature before refrigerating for at least 2 hours to fully set.
To prepare the shake, blend the unsweetened almond milk with the remaining 0.25 scoop of protein powder and the almond butter until frothy.
Serve the chilled cheesecake alongside the protein shake for a high-protein dessert experience.