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

Savor a light yet indulgent dessert featuring a smooth, protein-packed cheesecake filling made with nonfat Greek yogurt and low‐fat cottage cheese, perfectly balanced with a delicate almond flour crust. This dessert is both satisfying and rejuvenating, ideal for fueling your fitness goals while treating your taste buds.

Try 7 days free, then $12.99 / mo.

NUTRITION

351kcal
Protein
41.6g
Fat
14.5g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

1 tablespoon Almond Flour (14g)

1 teaspoon Coconut Oil (5g)

0.75 cup Nonfat Greek Yogurt (170g)

0.67 cup Low-Fat Cottage Cheese (150g)

1 large Egg White (33g)

1 teaspoon Vanilla Extract (5g)

Dash of Liquid Stevia

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 350°F.

  • 2

    In a small bowl, combine the almond flour and melted coconut oil until a crumbly mixture forms. Press this mixture evenly into the bottom of a small, lined springform pan to form the crust.

  • 3

    In a blender or food processor, blend the nonfat Greek yogurt, low-fat cottage cheese, egg white, vanilla extract, and a dash of liquid stevia until completely smooth.

  • 4

    Pour the filling over the prepared crust and smooth the top with a spatula.

  • 5

    Bake in the preheated oven for 20-25 minutes, until the cheesecake is set around the edges but still slightly wobbly in the center.

  • 6

    Allow the cheesecake to 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

Savor a light yet indulgent dessert featuring a smooth, protein-packed cheesecake filling made with nonfat Greek yogurt and low‐fat cottage cheese, perfectly balanced with a delicate almond flour crust. This dessert is both satisfying and rejuvenating, ideal for fueling your fitness goals while treating your taste buds.

NUTRITION

351kcal
Protein
41.6g
Fat
14.5g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

1 tablespoon Almond Flour (14g)

1 teaspoon Coconut Oil (5g)

0.75 cup Nonfat Greek Yogurt (170g)

0.67 cup Low-Fat Cottage Cheese (150g)

1 large Egg White (33g)

1 teaspoon Vanilla Extract (5g)

Dash of Liquid Stevia

PREPARATION

  • 1

    Preheat the oven to 350°F.

  • 2

    In a small bowl, combine the almond flour and melted coconut oil until a crumbly mixture forms. Press this mixture evenly into the bottom of a small, lined springform pan to form the crust.

  • 3

    In a blender or food processor, blend the nonfat Greek yogurt, low-fat cottage cheese, egg white, vanilla extract, and a dash of liquid stevia until completely smooth.

  • 4

    Pour the filling over the prepared crust and smooth the top with a spatula.

  • 5

    Bake in the preheated oven for 20-25 minutes, until the cheesecake is set around the edges but still slightly wobbly in the center.

  • 6

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up before serving.