Name: Greek Yogurt Vanilla Bean Cheesecake with Date Caramel Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Nonfat Greek Yogurt; 4 oz Low-fat Cream Cheese; 2 Egg Whites; 1 Vanilla Bean (scraped); 1 Medjool Date

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.

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Vanilla Bean Cheesecake with Date Caramel Drizzle

Enjoy a guilt-free twist on classic cheesecake that pairs tangy nonfat Greek yogurt with the rich creaminess of low‐fat cream cheese, enlivened by pure vanilla bean notes and finished with a naturally sweet date caramel drizzle. This no-bake delight is refreshingly light yet satisfying, ideal for any meal of the day.

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NUTRITION

Protein

38.4g

Fat

7.2g

Carbs

32.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

4 oz Low-fat Cream Cheese

2 Egg Whites

1 Vanilla Bean (scraped)

1 Medjool Date

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PREPARATION

1
In a food processor or blender, combine the nonfat Greek yogurt, low-fat cream cheese, egg whites, and the scraped seeds from the vanilla bean. Blend until completely smooth.
2
Pour the cheesecake mixture into a serving dish or individual ramekins. Chill in the refrigerator for at least 3-4 hours (or overnight) until set.
3
For the date caramel drizzle, add the Medjool date to a small blender with a tablespoon of warm water. Process until a smooth, pourable sauce forms. Adjust water amount if needed for desired consistency.
4
Once the cheesecake has set, drizzle the date caramel evenly over the top before serving. Enjoy this light, creamy treat any time of the day!