Creamy Greek Yogurt Protein Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

Enjoy a light and silky cheesecake that artfully combines the creaminess of nonfat Greek yogurt and fat-free cottage cheese with the subtle sweetness of honey and a delicate almond flour crust. This chilled dessert offers a refreshing balance of tangy and sweet notes, with a smooth, velvety texture that melts in your mouth.

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NUTRITION

387kcal
Protein
40.9g
Fat
10g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

2 tbsp Almond Flour (approx 20g)

1 cup Nonfat Greek Yogurt (227g)

2 large Egg Whites (66g)

1/4 cup Fat-Free Cottage Cheese (55g)

1 tbsp Honey (21g)

1 tsp Vanilla Extract (5g)

1 tsp Lemon Juice (5g)

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PREPARATION

  • 1

    Preheat your oven to 350°F. Spread the almond flour evenly on a small parchment-lined baking pan to form a light crust. Bake for 8-10 minutes until just toasted, then let it cool.

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, egg whites, fat-free cottage cheese, honey, vanilla extract, and lemon juice. Whisk thoroughly until the mixture is smooth and homogeneous.

  • 3

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

  • 4

    Refrigerate for at least 3-4 hours, or overnight, to allow the cheesecake to set properly.

  • 5

    Serve chilled and enjoy this protein-packed, guilt-free dessert.

Creamy Greek Yogurt Protein Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

Enjoy a light and silky cheesecake that artfully combines the creaminess of nonfat Greek yogurt and fat-free cottage cheese with the subtle sweetness of honey and a delicate almond flour crust. This chilled dessert offers a refreshing balance of tangy and sweet notes, with a smooth, velvety texture that melts in your mouth.

NUTRITION

387kcal
Protein
40.9g
Fat
10g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

2 tbsp Almond Flour (approx 20g)

1 cup Nonfat Greek Yogurt (227g)

2 large Egg Whites (66g)

1/4 cup Fat-Free Cottage Cheese (55g)

1 tbsp Honey (21g)

1 tsp Vanilla Extract (5g)

1 tsp Lemon Juice (5g)

PREPARATION

  • 1

    Preheat your oven to 350°F. Spread the almond flour evenly on a small parchment-lined baking pan to form a light crust. Bake for 8-10 minutes until just toasted, then let it cool.

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, egg whites, fat-free cottage cheese, honey, vanilla extract, and lemon juice. Whisk thoroughly until the mixture is smooth and homogeneous.

  • 3

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

  • 4

    Refrigerate for at least 3-4 hours, or overnight, to allow the cheesecake to set properly.

  • 5

    Serve chilled and enjoy this protein-packed, guilt-free dessert.