Name: Silky Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Nonfat Greek Yogurt; 150g Low-Fat Cottage Cheese; 3 Egg Whites; 15g Almond Flour; 1 packet Stevia; 1/2 tsp Vanilla Extract; 1/2 tsp Lemon Zest

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

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

A light yet satisfying cheesecake that combines tangy nonfat Greek yogurt, creamy low‐fat cottage cheese, and airy egg whites, all perched atop a delicate almond flour crust. With a refreshing hint of vanilla and lemon zest, this dessert offers a silky texture and a protein-packed treat perfect for a guilt-free indulgence.

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NUTRITION

Protein

43g

Fat

Carbs

20g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

150g Low-Fat Cottage Cheese

3 Egg Whites

15g Almond Flour

1 packet Stevia

1/2 tsp Vanilla Extract

1/2 tsp Lemon Zest

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PREPARATION

1
Preheat your oven to 350°F (175°C). Lightly grease a small, springform pan to prepare the base.
2
In a small bowl, mix the almond flour with half of the stevia. Press this mixture evenly into the bottom of the pan to form the crust.
3
In a blender or food processor, combine the nonfat Greek yogurt, low-fat cottage cheese, egg whites, remaining stevia, vanilla extract, and lemon zest. Blend until the mixture is completely smooth and silky.
4
Pour the cheesecake filling over the prepared almond crust, smoothing the top with a spatula.
5
Bake in the preheated oven for 20-25 minutes, or until the edges are set and the center is just slightly jiggly.
6
Remove from the oven and allow to cool completely in the pan. Chill in the refrigerator for at least 2 hours to firm up before serving.
7
Slice and enjoy this protein-packed, guilt-free dessert.