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 without the guilt. Enjoy a creamy blend of nonfat Greek yogurt, a hint of lemon, and a touch of whey protein, all sitting atop a delicate almond flour crust. Perfectly balanced in flavor and nutrition, this dessert is an ideal treat for a post-workout indulgence or a smart sweet fix.

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NUTRITION

331kcal
Protein
40.7g
Fat
12.6g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

3/4 cup Nonfat Greek Yogurt (170g)

1/2 scoop Whey Protein Isolate (15g)

1 large Egg White (33g)

1 tablespoon Lemon Juice

1 teaspoon Stevia

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PREPARATION

  • 1

    Preheat the oven to 350°F (175°C). Lightly grease a small, 4-inch springform pan or a shallow baking dish.

  • 2

    For the crust, place 1/4 cup almond flour in a bowl. Press the almond flour evenly into the bottom of the prepared pan to create a thin, even layer.

  • 3

    In another bowl, whisk together the nonfat Greek yogurt, 1/2 scoop whey protein isolate, one large egg white, lemon juice, and stevia until the mixture is smooth and creamy.

  • 4

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

  • 5

    Bake in the preheated oven for 15-18 minutes or until the edges begin to set. The center might remain slightly jiggly, which is fine.

  • 6

    Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours to firm up before serving.

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 without the guilt. Enjoy a creamy blend of nonfat Greek yogurt, a hint of lemon, and a touch of whey protein, all sitting atop a delicate almond flour crust. Perfectly balanced in flavor and nutrition, this dessert is an ideal treat for a post-workout indulgence or a smart sweet fix.

NUTRITION

331kcal
Protein
40.7g
Fat
12.6g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

3/4 cup Nonfat Greek Yogurt (170g)

1/2 scoop Whey Protein Isolate (15g)

1 large Egg White (33g)

1 tablespoon Lemon Juice

1 teaspoon Stevia

PREPARATION

  • 1

    Preheat the oven to 350°F (175°C). Lightly grease a small, 4-inch springform pan or a shallow baking dish.

  • 2

    For the crust, place 1/4 cup almond flour in a bowl. Press the almond flour evenly into the bottom of the prepared pan to create a thin, even layer.

  • 3

    In another bowl, whisk together the nonfat Greek yogurt, 1/2 scoop whey protein isolate, one large egg white, lemon juice, and stevia until the mixture is smooth and creamy.

  • 4

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

  • 5

    Bake in the preheated oven for 15-18 minutes or until the edges begin to set. The center might remain slightly jiggly, which is fine.

  • 6

    Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours to firm up before serving.