Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200 grams Nonfat Greek Yogurt; 2 ounces Low-Fat Cream Cheese; 3 Egg Whites; 10 grams Almond Flour; 7 grams Honey; 1 teaspoon Vanilla Extract; Pinch of Salt

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 cheesecake that’s both refreshingly creamy and satisfyingly high in protein. This Greek Yogurt Protein Cheesecake offers a smooth, tangy filling with a subtle almond crust, perfectly paired with a hint of vanilla and honey for natural sweetness, making it a delicious guilt-free dessert choice.

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NUTRITION

Protein

38.7g

Fat

11.9g

Carbs

17.9g

SERVINGS

1 serving

INGREDIENTS

200 grams Nonfat Greek Yogurt

2 ounces Low-Fat Cream Cheese

3 Egg Whites

10 grams Almond Flour

7 grams Honey

1 teaspoon Vanilla Extract

Pinch of Salt

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PREPARATION

1
Preheat your oven to 350°F (175°C). Lightly grease a small springform pan or ramekin.
2
In a small bowl, mix the almond flour with a pinch of salt to form the cheesecake crust. Press the mixture evenly into the bottom of your prepared pan.
3
In a separate large bowl, combine the nonfat Greek yogurt, low-fat cream cheese, and egg whites. Whisk until the mixture is completely smooth.
4
Stir in the honey and vanilla extract thoroughly.
5
Pour the batter over the almond flour crust, smoothing the top with a spatula.
6
Bake in the preheated oven for about 25-30 minutes or until the edges are set and the center slightly jiggles.
7
Remove from the oven and cool to room temperature, then chill in the refrigerator for at least 2 hours to firm up.
8
Serve chilled and enjoy your protein-packed cheesecake dessert.