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

Enjoy a light, protein-packed cheesecake that combines the creaminess of Greek yogurt and low-fat cottage cheese with a subtle hint of vanilla and lemon zest, all set atop a delicate almond flour crust. It's a guilt-free treat that satisfies your dessert cravings while supporting your nutritional goals.

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NUTRITION

380kcal
Protein
42g
Fat
16.5g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

113g Low-Fat Cottage Cheese (about 1/2 cup)

10g Unflavored Whey Protein Isolate

15g Almond Flour

5g Coconut Oil (1 tsp)

0.25 tsp Vanilla Extract

0.25 tsp Lemon Zest

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, combine the almond flour and melted coconut oil. Stir in a pinch of stevia if desired for sweetness. Press this mixture into the bottom of a small, oven-safe ramekin or mini cheesecake pan to form an even crust.

  • 3

    In a blender or food processor, blend the nonfat Greek yogurt, low-fat cottage cheese, unflavored whey protein isolate, vanilla extract, and lemon zest until smooth.

  • 4

    Pour the yogurt mixture over the prepared crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 15-18 minutes, or until the edges are just set. The center may still appear slightly soft, which is perfect for a cheesecake texture.

  • 6

    Remove from the oven and allow 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

Enjoy a light, protein-packed cheesecake that combines the creaminess of Greek yogurt and low-fat cottage cheese with a subtle hint of vanilla and lemon zest, all set atop a delicate almond flour crust. It's a guilt-free treat that satisfies your dessert cravings while supporting your nutritional goals.

NUTRITION

380kcal
Protein
42g
Fat
16.5g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

113g Low-Fat Cottage Cheese (about 1/2 cup)

10g Unflavored Whey Protein Isolate

15g Almond Flour

5g Coconut Oil (1 tsp)

0.25 tsp Vanilla Extract

0.25 tsp Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, combine the almond flour and melted coconut oil. Stir in a pinch of stevia if desired for sweetness. Press this mixture into the bottom of a small, oven-safe ramekin or mini cheesecake pan to form an even crust.

  • 3

    In a blender or food processor, blend the nonfat Greek yogurt, low-fat cottage cheese, unflavored whey protein isolate, vanilla extract, and lemon zest until smooth.

  • 4

    Pour the yogurt mixture over the prepared crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 15-18 minutes, or until the edges are just set. The center may still appear slightly soft, which is perfect for a cheesecake texture.

  • 6

    Remove from the oven and allow to cool to room temperature, then refrigerate for at least 2 hours to firm up before serving.