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, protein-packed cheesecake that blends creamy nonfat Greek yogurt and low-fat cottage cheese with a hint of natural sweetness, all set atop a crunchy almond flour crust. This dessert offers a satisfying, tangy, and smooth texture perfect for a guilt-free treat.

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NUTRITION

368kcal
Protein
35g
Fat
15g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

100g Low-Fat Cottage Cheese

20g Almond Flour

10g Honey

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the almond flour with a small pinch of salt if desired. Press the almond flour evenly into the bottom of a small, springform pan to create the crust.

  • 3

    In a blender or food processor, blend the nonfat Greek yogurt, low-fat cottage cheese, honey, and lemon juice until the mixture is smooth and well combined.

  • 4

    Pour the creamy mixture over the almond flour crust in the pan, smoothing it out with a spatula.

  • 5

    Bake the cheesecake in the preheated oven for 18-20 minutes, or until the edges begin to set. The center should still have a slight wobble.

  • 6

    Remove from the oven and let it cool to room temperature, then chill in the refrigerator for at least 2 hours to fully set.

  • 7

    Slice and serve chilled for a refreshing, protein-rich 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, protein-packed cheesecake that blends creamy nonfat Greek yogurt and low-fat cottage cheese with a hint of natural sweetness, all set atop a crunchy almond flour crust. This dessert offers a satisfying, tangy, and smooth texture perfect for a guilt-free treat.

NUTRITION

368kcal
Protein
35g
Fat
15g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

100g Low-Fat Cottage Cheese

20g Almond Flour

10g Honey

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the almond flour with a small pinch of salt if desired. Press the almond flour evenly into the bottom of a small, springform pan to create the crust.

  • 3

    In a blender or food processor, blend the nonfat Greek yogurt, low-fat cottage cheese, honey, and lemon juice until the mixture is smooth and well combined.

  • 4

    Pour the creamy mixture over the almond flour crust in the pan, smoothing it out with a spatula.

  • 5

    Bake the cheesecake in the preheated oven for 18-20 minutes, or until the edges begin to set. The center should still have a slight wobble.

  • 6

    Remove from the oven and let it cool to room temperature, then chill in the refrigerator for at least 2 hours to fully set.

  • 7

    Slice and serve chilled for a refreshing, protein-rich dessert.