Protein-Packed Vanilla Bean Greek Yogurt Cheesecake

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

Protein-Packed Vanilla Bean Greek Yogurt Cheesecake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Vanilla Bean Greek Yogurt Cheesecake

Indulge in a creamy, protein-loaded cheesecake that marries the rich tang of nonfat Greek yogurt and fat-free cottage cheese with a hint of vanilla bean and lemon. Resting on a delicate almond flour crust, this dessert-style treat is both refreshing and satisfying, perfect for a balanced meal any time of day.

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NUTRITION

390kcal
Protein
43g
Fat
15.9g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1/2 cup Fat-Free Cottage Cheese (110g)

1/4 cup Almond Flour (28g)

1/2 teaspoon Vanilla Extract (2.5g)

1 packet Stevia (1g)

1 tablespoon Fresh Lemon Juice (15g)

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PREPARATION

  • 1

    Preheat your oven to 350°F if you want a slightly warm almond flour crust (optional). Otherwise, proceed with a no-bake method.

  • 2

    In a small bowl, mix the almond flour thoroughly. Press it evenly into the base of a small, springform pan or individual serving dishes to form the crust.

  • 3

    In a separate large bowl, combine the nonfat Greek yogurt and fat-free cottage cheese. Blend until smooth and creamy using a whisk or blender.

  • 4

    Stir in the vanilla extract, stevia, and fresh lemon juice into the creamy mixture until fully incorporated.

  • 5

    Pour the yogurt mixture over the pressed almond flour crust, smoothing the top with a spatula.

  • 6

    Refrigerate the cheesecake for at least 2 hours (or overnight) to allow it to set firmly.

  • 7

    Serve chilled. Enjoy your protein-packed treat as a refreshing breakfast, light lunch, or satisfying dinner option.

Protein-Packed Vanilla Bean Greek Yogurt Cheesecake

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

Protein-Packed Vanilla Bean Greek Yogurt Cheesecake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Vanilla Bean Greek Yogurt Cheesecake

Indulge in a creamy, protein-loaded cheesecake that marries the rich tang of nonfat Greek yogurt and fat-free cottage cheese with a hint of vanilla bean and lemon. Resting on a delicate almond flour crust, this dessert-style treat is both refreshing and satisfying, perfect for a balanced meal any time of day.

NUTRITION

390kcal
Protein
43g
Fat
15.9g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1/2 cup Fat-Free Cottage Cheese (110g)

1/4 cup Almond Flour (28g)

1/2 teaspoon Vanilla Extract (2.5g)

1 packet Stevia (1g)

1 tablespoon Fresh Lemon Juice (15g)

PREPARATION

  • 1

    Preheat your oven to 350°F if you want a slightly warm almond flour crust (optional). Otherwise, proceed with a no-bake method.

  • 2

    In a small bowl, mix the almond flour thoroughly. Press it evenly into the base of a small, springform pan or individual serving dishes to form the crust.

  • 3

    In a separate large bowl, combine the nonfat Greek yogurt and fat-free cottage cheese. Blend until smooth and creamy using a whisk or blender.

  • 4

    Stir in the vanilla extract, stevia, and fresh lemon juice into the creamy mixture until fully incorporated.

  • 5

    Pour the yogurt mixture over the pressed almond flour crust, smoothing the top with a spatula.

  • 6

    Refrigerate the cheesecake for at least 2 hours (or overnight) to allow it to set firmly.

  • 7

    Serve chilled. Enjoy your protein-packed treat as a refreshing breakfast, light lunch, or satisfying dinner option.