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

Enjoy a light yet satisfying cheesecake that packs a protein punch! This reimagined dessert features a tender, nutty almond flour crust, a luxuriously creamy Greek yogurt-cottage cheese filling enhanced with whey protein, and a naturally sweet date caramel drizzle. It’s a balanced treat that feels indulgent without compromising your nutritional goals.

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NUTRITION

446kcal
Protein
45.4g
Fat
10g
Carbs
49.2g

SERVINGS

1 serving

INGREDIENTS

2 tbsp Almond Flour (16g)

1 Medjool Date for crust (24g)

1/2 cup Nonfat Greek Yogurt (120g)

1/4 cup Low-Fat Cottage Cheese (60g)

1 large Egg White (33g)

1 scoop Whey Protein Isolate (30g)

1 Medjool Date for caramel (24g)

Water and Lemon Juice, to taste

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small springform pan or ramekin with parchment paper.

  • 2

    For the crust, blend 2 tablespoons of almond flour with 1 Medjool date until a sticky mixture forms. Press the mixture firmly into the base of your prepared pan to create an even layer.

  • 3

    In a bowl, whisk together 1/2 cup nonfat Greek yogurt, 1/4 cup low-fat cottage cheese, 1 large egg white, and 1 scoop of whey protein isolate until the mixture is smooth and well combined.

  • 4

    Pour the filling over the crust, spreading it evenly. Bake for 20-25 minutes, or until the edges are set and the center slightly jiggles.

  • 5

    While the cheesecake bakes, prepare the date caramel drizzle by blending 1 Medjool date with a splash of water and a few drops of lemon juice until smooth.

  • 6

    Allow the cheesecake to cool, then drizzle the date caramel over the top before serving. Enjoy chilled or at room temperature.

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

Enjoy a light yet satisfying cheesecake that packs a protein punch! This reimagined dessert features a tender, nutty almond flour crust, a luxuriously creamy Greek yogurt-cottage cheese filling enhanced with whey protein, and a naturally sweet date caramel drizzle. It’s a balanced treat that feels indulgent without compromising your nutritional goals.

NUTRITION

446kcal
Protein
45.4g
Fat
10g
Carbs
49.2g

SERVINGS

1 serving

INGREDIENTS

2 tbsp Almond Flour (16g)

1 Medjool Date for crust (24g)

1/2 cup Nonfat Greek Yogurt (120g)

1/4 cup Low-Fat Cottage Cheese (60g)

1 large Egg White (33g)

1 scoop Whey Protein Isolate (30g)

1 Medjool Date for caramel (24g)

Water and Lemon Juice, to taste

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small springform pan or ramekin with parchment paper.

  • 2

    For the crust, blend 2 tablespoons of almond flour with 1 Medjool date until a sticky mixture forms. Press the mixture firmly into the base of your prepared pan to create an even layer.

  • 3

    In a bowl, whisk together 1/2 cup nonfat Greek yogurt, 1/4 cup low-fat cottage cheese, 1 large egg white, and 1 scoop of whey protein isolate until the mixture is smooth and well combined.

  • 4

    Pour the filling over the crust, spreading it evenly. Bake for 20-25 minutes, or until the edges are set and the center slightly jiggles.

  • 5

    While the cheesecake bakes, prepare the date caramel drizzle by blending 1 Medjool date with a splash of water and a few drops of lemon juice until smooth.

  • 6

    Allow the cheesecake to cool, then drizzle the date caramel over the top before serving. Enjoy chilled or at room temperature.