Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2/3 cup Nonfat Greek Yogurt; 1/3 cup Low-Fat Cottage Cheese; 1 Egg White; 1/3 scoop Vanilla Whey Protein Isolate; 1/8 cup Almond Flour; 3 teaspoons Honey; 1 teaspoon Lemon Juice; 1/4 teaspoon Vanilla Extract

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

A light and tangy cheesecake with a boost of protein, featuring a smooth blended mixture of nonfat Greek yogurt, low-fat cottage cheese, and a hint of vanilla and lemon, all sitting on a delicate almond flour crust. This dessert is refreshingly creamy with a subtle sweetness and a satisfying texture that makes it a guilt-free indulgence.

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NUTRITION

Protein

37g

Fat

8.5g

Carbs

30.8g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Nonfat Greek Yogurt

1/3 cup Low-Fat Cottage Cheese

1 Egg White

1/3 scoop Vanilla Whey Protein Isolate

1/8 cup Almond Flour

3 teaspoons Honey

1 teaspoon Lemon Juice

1/4 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (163°C) and lightly grease a small baking dish or ramekin.
2
In a blender or food processor, combine the Greek yogurt, low-fat cottage cheese, egg white, whey protein isolate, lemon juice, vanilla extract, and honey. Blend until completely smooth and creamy.
3
Press the almond flour into the bottom of the prepared dish to form an even, thin crust.
4
Pour the cheesecake mixture over the crust, smoothing the top with a spatula.
5
Bake in the preheated oven for about 20 minutes, or until the edges are set and the center slightly jiggles.
6
Remove from the oven and allow to cool to room temperature before refrigerating for at least 2 hours to firm up.
7
Serve chilled and enjoy this refreshing, protein-packed cheesecake.