Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

Enjoy a light and tangy guilt-free cheesecake that brings together creamy nonfat Greek yogurt with a boost of protein from egg whites and whey isolate, all perched on a delicate almond flour crust. Finished with a hint of vanilla, lemon zest, and a subtle drizzle of honey, this dessert is a delightful way to satisfy your sweet cravings while aligning with your nutritional goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

340kcal
Protein
43.1g
Fat
7.3g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Greek Yogurt (~170g)

3 Egg Whites (~99g)

1/2 scoop Whey Protein Isolate (~15g)

1/8 cup Almond Flour (~14g)

1/4 cup Blueberries (~37g)

1 tsp Honey (~7g)

1/2 tsp Vanilla Extract (~2.5g)

Lemon Zest from 1/4 lemon

Pinch of Stevia (optional)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a blender or food processor, combine the nonfat Greek yogurt, egg whites, whey protein isolate, honey, vanilla extract, lemon zest, and stevia if using. Blend until the mixture is smooth and creamy.

  • 3

    In a separate small bowl, stir the almond flour to create the base. Pour half of the blended mixture over the almond flour and gently mix until just combined.

  • 4

    Pour the remaining blended mixture over the crust and smooth the top with a spatula.

  • 5

    Top evenly with fresh blueberries.

  • 6

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

  • 7

    Remove from the oven and allow the cheesecake to cool completely before serving. Enjoy chilled or at room temperature!

Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

Enjoy a light and tangy guilt-free cheesecake that brings together creamy nonfat Greek yogurt with a boost of protein from egg whites and whey isolate, all perched on a delicate almond flour crust. Finished with a hint of vanilla, lemon zest, and a subtle drizzle of honey, this dessert is a delightful way to satisfy your sweet cravings while aligning with your nutritional goals.

NUTRITION

340kcal
Protein
43.1g
Fat
7.3g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Greek Yogurt (~170g)

3 Egg Whites (~99g)

1/2 scoop Whey Protein Isolate (~15g)

1/8 cup Almond Flour (~14g)

1/4 cup Blueberries (~37g)

1 tsp Honey (~7g)

1/2 tsp Vanilla Extract (~2.5g)

Lemon Zest from 1/4 lemon

Pinch of Stevia (optional)

PREPARATION

  • 1

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

  • 2

    In a blender or food processor, combine the nonfat Greek yogurt, egg whites, whey protein isolate, honey, vanilla extract, lemon zest, and stevia if using. Blend until the mixture is smooth and creamy.

  • 3

    In a separate small bowl, stir the almond flour to create the base. Pour half of the blended mixture over the almond flour and gently mix until just combined.

  • 4

    Pour the remaining blended mixture over the crust and smooth the top with a spatula.

  • 5

    Top evenly with fresh blueberries.

  • 6

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

  • 7

    Remove from the oven and allow the cheesecake to cool completely before serving. Enjoy chilled or at room temperature!