Greek Yogurt Vanilla Bean Cheesecake with Date Caramel Drizzle

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

Greek Yogurt Vanilla Bean Cheesecake with Date Caramel Drizzle

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Vanilla Bean Cheesecake with Date Caramel Drizzle

A light yet indulgent cheesecake that blends tangy Greek yogurt with a hint of creaminess from low‐fat cream cheese and cottage cheese, all elevated by the warm essence of vanilla bean and enriched with a luscious date caramel drizzle. This dish delivers a balanced profile, perfect for a satisfying meal.

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NUTRITION

488kcal
Protein
53.2g
Fat
10g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

250g Nonfat Greek Yogurt

100g Low-Fat Cream Cheese

1 large Egg White

50g Low-Fat Cottage Cheese

1 tsp Vanilla Bean Paste

1 Medjool Date

1 tbsp Unsweetened Almond Milk

0.5 scoop Whey Protein Isolate

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PREPARATION

  • 1

    Preheat a small broiler or set up a double boiler for gentle cooking.

  • 2

    In a medium bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg white, and low-fat cottage cheese until the mixture is completely smooth.

  • 3

    Mix in the vanilla bean paste and gently fold in the whey protein isolate until fully incorporated.

  • 4

    Pour the batter into individual ramekins or a small baking dish lined with parchment paper.

  • 5

    Bake in a preheated oven at 325°F (163°C) for about 20-25 minutes, or until the edges begin to set and the center remains slightly jiggly. Avoid overbaking to maintain the cheesecake’s creamy texture.

  • 6

    While the cheesecake is baking, prepare the date caramel drizzle. In a small bowl or blender, combine the Medjool date and unsweetened almond milk. Blend until a smooth, pourable caramel forms. If necessary, warm slightly to ease the blending process.

  • 7

    Allow the cheesecake to cool for a few minutes after baking, then drizzle the date caramel sauce evenly over the top.

  • 8

    Serve warm or refrigerate for a firmer texture. Enjoy your light yet protein-packed dessert that balances tangy creaminess with a rich, natural caramel finish.

Greek Yogurt Vanilla Bean Cheesecake with Date Caramel Drizzle

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

Greek Yogurt Vanilla Bean Cheesecake with Date Caramel Drizzle

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Vanilla Bean Cheesecake with Date Caramel Drizzle

A light yet indulgent cheesecake that blends tangy Greek yogurt with a hint of creaminess from low‐fat cream cheese and cottage cheese, all elevated by the warm essence of vanilla bean and enriched with a luscious date caramel drizzle. This dish delivers a balanced profile, perfect for a satisfying meal.

NUTRITION

488kcal
Protein
53.2g
Fat
10g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

250g Nonfat Greek Yogurt

100g Low-Fat Cream Cheese

1 large Egg White

50g Low-Fat Cottage Cheese

1 tsp Vanilla Bean Paste

1 Medjool Date

1 tbsp Unsweetened Almond Milk

0.5 scoop Whey Protein Isolate

PREPARATION

  • 1

    Preheat a small broiler or set up a double boiler for gentle cooking.

  • 2

    In a medium bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg white, and low-fat cottage cheese until the mixture is completely smooth.

  • 3

    Mix in the vanilla bean paste and gently fold in the whey protein isolate until fully incorporated.

  • 4

    Pour the batter into individual ramekins or a small baking dish lined with parchment paper.

  • 5

    Bake in a preheated oven at 325°F (163°C) for about 20-25 minutes, or until the edges begin to set and the center remains slightly jiggly. Avoid overbaking to maintain the cheesecake’s creamy texture.

  • 6

    While the cheesecake is baking, prepare the date caramel drizzle. In a small bowl or blender, combine the Medjool date and unsweetened almond milk. Blend until a smooth, pourable caramel forms. If necessary, warm slightly to ease the blending process.

  • 7

    Allow the cheesecake to cool for a few minutes after baking, then drizzle the date caramel sauce evenly over the top.

  • 8

    Serve warm or refrigerate for a firmer texture. Enjoy your light yet protein-packed dessert that balances tangy creaminess with a rich, natural caramel finish.