Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Non-Fat Plain Greek Yogurt; 2 oz Low-Fat Cream Cheese; 1 large Egg White; 0.25 scoop Whey Protein Isolate (approximately 7.5g); 0.25 cup Almond Flour

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

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

Enjoy a lighter twist on classic cheesecake with this protein-packed dessert that features a creamy blend of non-fat Greek yogurt, light cream cheese, and a touch of whey, all set atop a delicate almond flour crust. It’s a balanced indulgence that satisfies your dessert cravings while aligning with your nutritional goals.

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NUTRITION

Protein

35.6g

Fat

19.5g

Carbs

15g

SERVINGS

1 serving

INGREDIENTS

150g Non-Fat Plain Greek Yogurt

2 oz Low-Fat Cream Cheese

1 large Egg White

0.25 scoop Whey Protein Isolate (approximately 7.5g)

0.25 cup Almond Flour

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PREPARATION

1
Preheat your oven to 325°F (163°C) and prepare a small baking dish by lightly greasing it or lining it with parchment paper.
2
In a small bowl, combine the almond flour to form the crust. Press the almond flour evenly into the base of the prepared dish to create a firm, even layer.
3
In another bowl, whisk together the non-fat Greek yogurt, low-fat cream cheese, egg white, and whey protein isolate until thoroughly blended and smooth.
4
Pour the cheesecake mixture over the almond flour crust, smoothing out the top with a spatula.
5
Bake for 20-25 minutes until the center is set but still slightly soft. The cheesecake will firm up further as it cools.
6
Allow the cheesecake to cool at room temperature, then refrigerate for at least 2 hours to enhance its creamy texture.
7
Serve chilled and enjoy this protein-packed dessert.