Protein-Rich Greek Yogurt Cheesecake with Date Caramel Drizzle

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

Protein-Rich Greek Yogurt Cheesecake with Date Caramel Drizzle

YOUR SOLIN GENERATED RECIPE

Protein-Rich Greek Yogurt Cheesecake with Date Caramel Drizzle

This light yet indulgent cheesecake blends the tang of non-fat Greek yogurt with the creaminess of low-fat cottage cheese and a delicate hint of vanilla and lemon zest. Set atop a nutty almond flour crust and finished with a luscious, naturally-sweet date caramel drizzle, it’s a balanced treat that satisfies dessert cravings while keeping nutrition in check.

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NUTRITION

466kcal
Protein
45g
Fat
16.1g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Greek Yogurt

100g Low-fat Cottage Cheese

1 Egg White

30g Almond Flour

1 Medjool Date

1 tsp Vanilla Extract

1 tsp Lemon Zest

Pinch of Salt

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small baking dish or ramekin.

  • 2

    In a bowl, combine the non-fat Greek yogurt, low-fat cottage cheese, egg white, vanilla extract, lemon zest, and a pinch of salt. Whisk together until the mixture is smooth and creamy.

  • 3

    Press the almond flour evenly into the bottom of the prepared dish to form a thin, uniform crust.

  • 4

    Pour the cheesecake mixture over the almond flour crust and smooth the top with a spatula.

  • 5

    Place the dish in the oven and bake for about 20 minutes, or until the cheesecake is just set in the center.

  • 6

    While the cheesecake is baking, blend the Medjool date with a small amount of warm water (about 1-2 teaspoons) in a blender until it forms a smooth, drizzle-like caramel sauce.

  • 7

    Remove the cheesecake from the oven and allow it to cool slightly. Drizzle the date caramel sauce evenly over the top.

  • 8

    Refrigerate for at least 1 hour before serving to allow the flavors to meld and the cheesecake to firm up.

Protein-Rich Greek Yogurt Cheesecake with Date Caramel Drizzle

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

Protein-Rich Greek Yogurt Cheesecake with Date Caramel Drizzle

YOUR SOLIN GENERATED RECIPE

Protein-Rich Greek Yogurt Cheesecake with Date Caramel Drizzle

This light yet indulgent cheesecake blends the tang of non-fat Greek yogurt with the creaminess of low-fat cottage cheese and a delicate hint of vanilla and lemon zest. Set atop a nutty almond flour crust and finished with a luscious, naturally-sweet date caramel drizzle, it’s a balanced treat that satisfies dessert cravings while keeping nutrition in check.

NUTRITION

466kcal
Protein
45g
Fat
16.1g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Greek Yogurt

100g Low-fat Cottage Cheese

1 Egg White

30g Almond Flour

1 Medjool Date

1 tsp Vanilla Extract

1 tsp Lemon Zest

Pinch of Salt

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small baking dish or ramekin.

  • 2

    In a bowl, combine the non-fat Greek yogurt, low-fat cottage cheese, egg white, vanilla extract, lemon zest, and a pinch of salt. Whisk together until the mixture is smooth and creamy.

  • 3

    Press the almond flour evenly into the bottom of the prepared dish to form a thin, uniform crust.

  • 4

    Pour the cheesecake mixture over the almond flour crust and smooth the top with a spatula.

  • 5

    Place the dish in the oven and bake for about 20 minutes, or until the cheesecake is just set in the center.

  • 6

    While the cheesecake is baking, blend the Medjool date with a small amount of warm water (about 1-2 teaspoons) in a blender until it forms a smooth, drizzle-like caramel sauce.

  • 7

    Remove the cheesecake from the oven and allow it to cool slightly. Drizzle the date caramel sauce evenly over the top.

  • 8

    Refrigerate for at least 1 hour before serving to allow the flavors to meld and the cheesecake to firm up.