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

A light, tangy, and protein-packed cheesecake perfect for satisfying your dessert craving without derailing your nutrition goals. This no-bake cheesecake features creamy nonfat Greek yogurt blended with vanilla whey protein and a hint of egg white for extra lift, all set atop a subtly sweet almond flour crust with a delicate honey drizzle.

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NUTRITION

330kcal
Protein
41.8g
Fat
11g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Nonfat Greek Yogurt

2/3 scoop Vanilla Whey Protein Isolate

1 large Egg White

3 tbsp Almond Flour

1 tsp Honey

1/2 tsp Vanilla Extract

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PREPARATION

  • 1

    In a small bowl, mix the almond flour thoroughly with half of the vanilla extract. Press this mixture evenly into the base of a small, springform or ramekin dish to form the crust.

  • 2

    In another bowl, whisk together the nonfat Greek yogurt, whey protein isolate, egg white, the remaining vanilla extract, and a pinch of any preferred sweetener if desired.

  • 3

    Pour the creamy mixture over the pressed almond flour crust, smoothing the top with a spatula.

  • 4

    Refrigerate the cheesecake for at least 3-4 hours (or overnight) to allow it to set properly.

  • 5

    Before serving, lightly drizzle the teaspoon of honey over the top for an extra touch of sweetness and garnish as desired.

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

A light, tangy, and protein-packed cheesecake perfect for satisfying your dessert craving without derailing your nutrition goals. This no-bake cheesecake features creamy nonfat Greek yogurt blended with vanilla whey protein and a hint of egg white for extra lift, all set atop a subtly sweet almond flour crust with a delicate honey drizzle.

NUTRITION

330kcal
Protein
41.8g
Fat
11g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Nonfat Greek Yogurt

2/3 scoop Vanilla Whey Protein Isolate

1 large Egg White

3 tbsp Almond Flour

1 tsp Honey

1/2 tsp Vanilla Extract

PREPARATION

  • 1

    In a small bowl, mix the almond flour thoroughly with half of the vanilla extract. Press this mixture evenly into the base of a small, springform or ramekin dish to form the crust.

  • 2

    In another bowl, whisk together the nonfat Greek yogurt, whey protein isolate, egg white, the remaining vanilla extract, and a pinch of any preferred sweetener if desired.

  • 3

    Pour the creamy mixture over the pressed almond flour crust, smoothing the top with a spatula.

  • 4

    Refrigerate the cheesecake for at least 3-4 hours (or overnight) to allow it to set properly.

  • 5

    Before serving, lightly drizzle the teaspoon of honey over the top for an extra touch of sweetness and garnish as desired.