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 lighter take on classic cheesecake with this Greek Yogurt Protein Cheesecake. Featuring a delicate almond flour crust and a creamy, high-protein filling mixed with a touch of vanilla whey protein, this mini dessert delivers a satisfying balance of tangy, sweet, and nutty flavors while fitting snugly within your nutritional goals.

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NUTRITION

329kcal
Protein
38.9g
Fat
11.5g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

1 large Egg White

0.5 scoop Vanilla Whey Protein Isolate

0.25 cup Almond Flour

0.25 cup Fresh Raspberries

1 dash Stevia Liquid Drops

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PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a small ramekin or mini cheesecake pan.

  • 2

    For the crust, place the almond flour in a small bowl. Add a few drops of water (if needed) to help bind it, then press the almond flour evenly into the bottom of the ramekin to form a thin, compact layer.

  • 3

    In a separate bowl, combine the Greek yogurt, egg white, whey protein isolate, and a dash of stevia. Whisk until you achieve a smooth and consistent mixture.

  • 4

    Pour the yogurt mixture over the pressed almond flour in the ramekin, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 20 minutes, or until the edges begin to set and a light golden hue appears on the crust.

  • 6

    Remove from the oven and let the cheesecake cool to room temperature.

  • 7

    Top with fresh raspberries before serving. Enjoy a slice of protein-packed dessert that aligns with your health goals.

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 lighter take on classic cheesecake with this Greek Yogurt Protein Cheesecake. Featuring a delicate almond flour crust and a creamy, high-protein filling mixed with a touch of vanilla whey protein, this mini dessert delivers a satisfying balance of tangy, sweet, and nutty flavors while fitting snugly within your nutritional goals.

NUTRITION

329kcal
Protein
38.9g
Fat
11.5g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

1 large Egg White

0.5 scoop Vanilla Whey Protein Isolate

0.25 cup Almond Flour

0.25 cup Fresh Raspberries

1 dash Stevia Liquid Drops

PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a small ramekin or mini cheesecake pan.

  • 2

    For the crust, place the almond flour in a small bowl. Add a few drops of water (if needed) to help bind it, then press the almond flour evenly into the bottom of the ramekin to form a thin, compact layer.

  • 3

    In a separate bowl, combine the Greek yogurt, egg white, whey protein isolate, and a dash of stevia. Whisk until you achieve a smooth and consistent mixture.

  • 4

    Pour the yogurt mixture over the pressed almond flour in the ramekin, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 20 minutes, or until the edges begin to set and a light golden hue appears on the crust.

  • 6

    Remove from the oven and let the cheesecake cool to room temperature.

  • 7

    Top with fresh raspberries before serving. Enjoy a slice of protein-packed dessert that aligns with your health goals.