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, no-bake cheesecake that’s bursting with creamy tang from nonfat Greek yogurt and a boost of protein from a scoop of vanilla whey. Set atop a delicate almond flour crust and finished with a drizzle of almond butter and a hint of lemon zest, this dessert offers a refreshing finish without breaking your calorie or protein goals.

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NUTRITION

477kcal
Protein
56.6g
Fat
20.1g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1 scoop Whey Protein Isolate, Vanilla (30g)

1 large Egg White (33g)

20 grams Almond Flour

1 tablespoon Almond Butter (16g)

Dash of Stevia

1 teaspoon Lemon Zest

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PREPARATION

  • 1

    In a mixing bowl, combine the Greek yogurt, whey protein isolate, egg white, a dash of stevia, and lemon zest. Whisk until the mixture is smooth and homogeneous.

  • 2

    Prepare the crust by placing the almond flour in a small bowl. Press the flour evenly into the bottom of a small, lined or lightly greased pan to form a thin, firm base.

  • 3

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

  • 4

    Cover the pan and refrigerate for at least 2 hours, or until set firmly.

  • 5

    Once set, drizzle the almond butter over the cheesecake before serving. Enjoy a refreshing, protein-packed 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, no-bake cheesecake that’s bursting with creamy tang from nonfat Greek yogurt and a boost of protein from a scoop of vanilla whey. Set atop a delicate almond flour crust and finished with a drizzle of almond butter and a hint of lemon zest, this dessert offers a refreshing finish without breaking your calorie or protein goals.

NUTRITION

477kcal
Protein
56.6g
Fat
20.1g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1 scoop Whey Protein Isolate, Vanilla (30g)

1 large Egg White (33g)

20 grams Almond Flour

1 tablespoon Almond Butter (16g)

Dash of Stevia

1 teaspoon Lemon Zest

PREPARATION

  • 1

    In a mixing bowl, combine the Greek yogurt, whey protein isolate, egg white, a dash of stevia, and lemon zest. Whisk until the mixture is smooth and homogeneous.

  • 2

    Prepare the crust by placing the almond flour in a small bowl. Press the flour evenly into the bottom of a small, lined or lightly greased pan to form a thin, firm base.

  • 3

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

  • 4

    Cover the pan and refrigerate for at least 2 hours, or until set firmly.

  • 5

    Once set, drizzle the almond butter over the cheesecake before serving. Enjoy a refreshing, protein-packed dessert!