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 and tangy cheesecake that packs a protein punch in a creamy filling atop a subtly sweet almond flour crust. This dessert blends non-fat Greek yogurt, fat-free cottage cheese, and a hint of vanilla whey protein for a delicious treat that satisfies your cravings while keeping you on track with your macro goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

369kcal
Protein
42.6g
Fat
15.5g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Non-fat Greek Yogurt (113g)

1/4 cup Fat-free Cottage Cheese (60g)

0.7 scoop Vanilla Whey Protein Powder (21g)

1/2 Egg White (9g)

1/4 cup Almond Flour (28g)

1 tsp Lemon Zest

Sweetener to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a small bowl, combine the almond flour with a pinch of sweetener if desired and press it firmly into the bottom of a lined mini cheesecake or ramekin pan to form the crust.

  • 3

    In a blender or food processor, blend together non-fat Greek yogurt, fat-free cottage cheese, vanilla whey protein powder, egg white, lemon zest, and additional sweetener to taste until the mixture is completely smooth.

  • 4

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

  • 5

    Bake in the preheated oven for about 18-20 minutes or until the edges begin to set. The center should still be slightly jiggly.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to set fully.

  • 7

    Serve chilled and enjoy your protein-packed, guilt-free dessert.

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 and tangy cheesecake that packs a protein punch in a creamy filling atop a subtly sweet almond flour crust. This dessert blends non-fat Greek yogurt, fat-free cottage cheese, and a hint of vanilla whey protein for a delicious treat that satisfies your cravings while keeping you on track with your macro goals.

NUTRITION

369kcal
Protein
42.6g
Fat
15.5g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Non-fat Greek Yogurt (113g)

1/4 cup Fat-free Cottage Cheese (60g)

0.7 scoop Vanilla Whey Protein Powder (21g)

1/2 Egg White (9g)

1/4 cup Almond Flour (28g)

1 tsp Lemon Zest

Sweetener to taste

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a small bowl, combine the almond flour with a pinch of sweetener if desired and press it firmly into the bottom of a lined mini cheesecake or ramekin pan to form the crust.

  • 3

    In a blender or food processor, blend together non-fat Greek yogurt, fat-free cottage cheese, vanilla whey protein powder, egg white, lemon zest, and additional sweetener to taste until the mixture is completely smooth.

  • 4

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

  • 5

    Bake in the preheated oven for about 18-20 minutes or until the edges begin to set. The center should still be slightly jiggly.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to set fully.

  • 7

    Serve chilled and enjoy your protein-packed, guilt-free dessert.