Creamy Greek Yogurt Protein Cheesecake Bites

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

Creamy Greek Yogurt Protein Cheesecake Bites

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake Bites

Enjoy these light and creamy cheesecake bites that burst with tangy greek yogurt and a hint of honey. Blended with egg whites for extra protein and almond flour for a slightly nutty texture, each bite offers a satisfying balance of creamy richness and subtle crunch, making them a delightful treat any time of day.

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NUTRITION

492kcal
Protein
42.1g
Fat
21.1g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

2 oz Light Cream Cheese

2 large Egg Whites

1/4 cup Almond Flour

1 tbsp Honey

1 tsp Vanilla Extract

1 tsp Lemon Zest

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PREPARATION

  • 1

    Preheat your oven to 350°F and line a mini muffin tin with silicone or paper liners.

  • 2

    In a large mixing bowl, combine the Nonfat Greek Yogurt and Light Cream Cheese until smooth. Using a whisk or hand mixer helps to achieve a creamy consistency.

  • 3

    Add the Egg Whites and whisk thoroughly until well incorporated.

  • 4

    Mix in the Almond Flour, Honey, Vanilla Extract, and Lemon Zest until the batter is smooth and evenly combined.

  • 5

    Spoon the mixture into the mini muffin liners, filling each about 3/4 full.

  • 6

    Bake in the preheated oven for 18-22 minutes, or until the edges begin to turn lightly golden and the center is set.

  • 7

    Remove from oven and allow the cheesecake bites to cool completely in the tin. Refrigerate for at least 1 hour before serving to enhance the creamy texture.

  • 8

    Enjoy these protein-packed cheesecake bites as a satisfying treat any time of day.

Creamy Greek Yogurt Protein Cheesecake Bites

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

Creamy Greek Yogurt Protein Cheesecake Bites

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake Bites

Enjoy these light and creamy cheesecake bites that burst with tangy greek yogurt and a hint of honey. Blended with egg whites for extra protein and almond flour for a slightly nutty texture, each bite offers a satisfying balance of creamy richness and subtle crunch, making them a delightful treat any time of day.

NUTRITION

492kcal
Protein
42.1g
Fat
21.1g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

2 oz Light Cream Cheese

2 large Egg Whites

1/4 cup Almond Flour

1 tbsp Honey

1 tsp Vanilla Extract

1 tsp Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 350°F and line a mini muffin tin with silicone or paper liners.

  • 2

    In a large mixing bowl, combine the Nonfat Greek Yogurt and Light Cream Cheese until smooth. Using a whisk or hand mixer helps to achieve a creamy consistency.

  • 3

    Add the Egg Whites and whisk thoroughly until well incorporated.

  • 4

    Mix in the Almond Flour, Honey, Vanilla Extract, and Lemon Zest until the batter is smooth and evenly combined.

  • 5

    Spoon the mixture into the mini muffin liners, filling each about 3/4 full.

  • 6

    Bake in the preheated oven for 18-22 minutes, or until the edges begin to turn lightly golden and the center is set.

  • 7

    Remove from oven and allow the cheesecake bites to cool completely in the tin. Refrigerate for at least 1 hour before serving to enhance the creamy texture.

  • 8

    Enjoy these protein-packed cheesecake bites as a satisfying treat any time of day.