Name: Protein-Packed Greek Yogurt Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 170g Nonfat Greek Yogurt; 2 oz Low-Fat Cream Cheese; 3 large Egg Whites; 0.25 cup Almond Flour; 1 tsp Vanilla Extract; 2 tbsp Erythritol

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

YOUR SOLIN GENERATED RECIPE

Protein-Packed Greek Yogurt Cheesecake

Indulge in this light yet protein-rich Greek Yogurt Cheesecake that delivers a creamy texture with a slightly nutty almond flour crust. Perfectly balancing tangy nonfat Greek yogurt and smooth low-fat cream cheese, this recipe is a satisfying treat that keeps your macros in check while delighting your palate.

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NUTRITION

Protein

39g

Fat

18g

Carbs

21g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

2 oz Low-Fat Cream Cheese

3 large Egg Whites

0.25 cup Almond Flour

1 tsp Vanilla Extract

2 tbsp Erythritol

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PREPARATION

1
Preheat your oven to 325°F (163°C). Lightly grease a small springform pan or a ramekin dish.
2
In a bowl, combine the Nonfat Greek Yogurt, Low-Fat Cream Cheese, Egg Whites, Vanilla Extract, and Erythritol. Beat until the mixture is smooth and fully blended.
3
In a separate bowl, mix the Almond Flour with a tiny pinch of salt if desired. Press the almond flour evenly into the base of the prepared pan to create a firm crust.
4
Pour the yogurt and cream cheese mixture over the almond flour crust, smoothing the top with a spatula.
5
Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center slightly jiggles.
6
Remove from the oven and let the cheesecake cool to room temperature before refrigerating for at least 2 hours to firm up.
7
Serve chilled and enjoy a protein-packed slice that fits perfectly within your meal plan.