Name: Greek Yogurt Vanilla Bean Cheesecake with Date Caramel Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Nonfat Greek Yogurt; 50g Low-Fat Cream Cheese; 2 Egg Whites; 30g Nonfat Cottage Cheese; 1 tsp Vanilla Bean Extract; 2 Medjool Dates (pitted); 0.5 tsp Lemon Juice; 1 tbsp Water

Greek Yogurt Vanilla Bean Cheesecake with Date Caramel Drizzle

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

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Vanilla Bean Cheesecake with Date Caramel Drizzle

Enjoy a light yet decadently creamy cheesecake that marries the tang of nonfat Greek yogurt with the rich essence of vanilla bean. Finished with a naturally sweet date caramel drizzle, this dessert-like meal is perfect for any time of day when you crave a satisfying, protein-packed treat.

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NUTRITION

Protein

34g

Fat

Carbs

47.7g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

50g Low-Fat Cream Cheese

2 Egg Whites

30g Nonfat Cottage Cheese

1 tsp Vanilla Bean Extract

2 Medjool Dates (pitted)

0.5 tsp Lemon Juice

1 tbsp Water

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PREPARATION

1
Preheat your oven to 350°F if you prefer a baked version, or simply blend all ingredients for a no-bake cheesecake texture.
2
In a bowl, mix together the nonfat Greek yogurt, low-fat cream cheese, egg whites, nonfat cottage cheese, and vanilla bean extract until smooth.
3
For the date caramel drizzle, place the pitted dates, water, and lemon juice in a blender. Process until a smooth, pourable sauce forms.
4
If baking, transfer the cheesecake mixture to a small baking dish and bake for 15-20 minutes until set, then let cool. Alternatively, refrigerate the blended mixture for at least 2 hours to firm up.
5
Drizzle the date caramel sauce over the cheesecake before serving. Enjoy your protein-packed, creamy delight!