Protein-Packed 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-Packed Greek Yogurt Cheesecake with Date Caramel Drizzle

YOUR SOLIN GENERATED RECIPE

Protein-Packed Greek Yogurt Cheesecake with Date Caramel Drizzle

Indulge in a lighter version of cheesecake where creamy nonfat Greek yogurt and low‐fat cottage cheese blend harmoniously with a delicate egg white, baked to a soft set consistency. The rich and naturally sweet date caramel drizzle adds an indulgent finish without overwhelming the palate – a perfect balance of tangy, creamy, and naturally sweet flavors.

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NUTRITION

420kcal
Protein
41.7g
Fat
2.3g
Carbs
51.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1/2 cup Low-Fat Cottage Cheese (113g)

1 large Egg White (33g)

2 pitted Medjool Dates (48g total)

1/2 tsp Vanilla Extract (2.5g)

1 tsp Lemon Juice (5g)

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PREPARATION

  • 1

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

  • 2

    In a blender or food processor, combine the nonfat Greek yogurt, low-fat cottage cheese, egg white, and vanilla extract until the mixture is smooth and creamy.

  • 3

    Pour the blended mixture into the prepared dish and smooth the top.

  • 4

    Bake for 20-25 minutes or until the cheesecake is just set in the center. It should still have a slight wobble to maintain creaminess.

  • 5

    Meanwhile, prepare the date caramel drizzle by blending the pitted dates with lemon juice in a small food processor or saucepan over low heat until a smooth, thick sauce forms. Adjust the consistency with a little water if needed.

  • 6

    Allow the cheesecake to cool for a few minutes, then drizzle the date caramel on top before serving.

Protein-Packed 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-Packed Greek Yogurt Cheesecake with Date Caramel Drizzle

YOUR SOLIN GENERATED RECIPE

Protein-Packed Greek Yogurt Cheesecake with Date Caramel Drizzle

Indulge in a lighter version of cheesecake where creamy nonfat Greek yogurt and low‐fat cottage cheese blend harmoniously with a delicate egg white, baked to a soft set consistency. The rich and naturally sweet date caramel drizzle adds an indulgent finish without overwhelming the palate – a perfect balance of tangy, creamy, and naturally sweet flavors.

NUTRITION

420kcal
Protein
41.7g
Fat
2.3g
Carbs
51.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1/2 cup Low-Fat Cottage Cheese (113g)

1 large Egg White (33g)

2 pitted Medjool Dates (48g total)

1/2 tsp Vanilla Extract (2.5g)

1 tsp Lemon Juice (5g)

PREPARATION

  • 1

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

  • 2

    In a blender or food processor, combine the nonfat Greek yogurt, low-fat cottage cheese, egg white, and vanilla extract until the mixture is smooth and creamy.

  • 3

    Pour the blended mixture into the prepared dish and smooth the top.

  • 4

    Bake for 20-25 minutes or until the cheesecake is just set in the center. It should still have a slight wobble to maintain creaminess.

  • 5

    Meanwhile, prepare the date caramel drizzle by blending the pitted dates with lemon juice in a small food processor or saucepan over low heat until a smooth, thick sauce forms. Adjust the consistency with a little water if needed.

  • 6

    Allow the cheesecake to cool for a few minutes, then drizzle the date caramel on top before serving.