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

Enjoy a light yet satisfying cheesecake that blends the creamy tang of nonfat Greek yogurt with a hint of vanilla bean and a protein boost from whey. This dessert-inspired dish features a delicate almond flour crust and a naturally sweet date caramel drizzle, perfect for any meal of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

462kcal
Protein
51.5g
Fat
15g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

2 large Egg Whites

1/4 cup Almond Flour

1 tsp Vanilla Bean Paste

1 scoop Whey Protein Powder (Vanilla)

1 Medjool Date

2 tbsp Warm Water

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F. Lightly grease a small springform pan or ramekin for individual servings.

  • 2

    In a bowl, combine the almond flour with half of the egg whites (about 1 egg white) and press the mixture firmly into the base of the pan to create an even crust.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, remaining egg white, whey protein powder, and vanilla bean paste until smooth.

  • 4

    Pour the yogurt mixture over the prepared crust and smooth the top.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the cheesecake is set around the edges.

  • 6

    While the cheesecake is baking, prepare the date caramel drizzle. Soak the medjool date in warm water for about 10 minutes to soften, then blend it with the remaining water until smooth.

  • 7

    Allow the cheesecake to cool slightly, then drizzle the date caramel over the top before serving.

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

Enjoy a light yet satisfying cheesecake that blends the creamy tang of nonfat Greek yogurt with a hint of vanilla bean and a protein boost from whey. This dessert-inspired dish features a delicate almond flour crust and a naturally sweet date caramel drizzle, perfect for any meal of the day.

NUTRITION

462kcal
Protein
51.5g
Fat
15g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

2 large Egg Whites

1/4 cup Almond Flour

1 tsp Vanilla Bean Paste

1 scoop Whey Protein Powder (Vanilla)

1 Medjool Date

2 tbsp Warm Water

PREPARATION

  • 1

    Preheat your oven to 350°F. Lightly grease a small springform pan or ramekin for individual servings.

  • 2

    In a bowl, combine the almond flour with half of the egg whites (about 1 egg white) and press the mixture firmly into the base of the pan to create an even crust.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, remaining egg white, whey protein powder, and vanilla bean paste until smooth.

  • 4

    Pour the yogurt mixture over the prepared crust and smooth the top.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the cheesecake is set around the edges.

  • 6

    While the cheesecake is baking, prepare the date caramel drizzle. Soak the medjool date in warm water for about 10 minutes to soften, then blend it with the remaining water until smooth.

  • 7

    Allow the cheesecake to cool slightly, then drizzle the date caramel over the top before serving.