Creamy Greek Yogurt Protein Cheesecake

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

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

A light, no-bake cheesecake that combines the creamy tang of nonfat Greek yogurt with a boost of protein from whey isolate. Set on a delicate almond flour crust and brightened with a hint of lemon zest and stevia for natural sweetness, this dessert is both satisfying and refreshingly balanced.

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NUTRITION

347kcal
Protein
41g
Fat
14.5g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 cup Nonfat Greek Yogurt (245g)

1/2 scoop Whey Protein Isolate (15g)

1/2 teaspoon Stevia

1 teaspoon Lemon Zest

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PREPARATION

  • 1

    In a small bowl, combine the almond flour with the stevia. Press this mixture evenly into the base of a small serving dish or individual dessert molds to form the crust.

  • 2

    In a separate larger bowl, whisk together the nonfat Greek yogurt and whey protein isolate until fully combined and smooth.

  • 3

    Stir in the lemon zest to add a bright, refreshing zing to the creamy mixture.

  • 4

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

  • 5

    Refrigerate the cheesecake for at least 2 hours, or until it is firm and well set.

  • 6

    Serve chilled and enjoy a slice that provides a balance of creamy texture, tangy flavor, and a protein boost within your desired nutritional range.

Creamy Greek Yogurt Protein Cheesecake

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

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

A light, no-bake cheesecake that combines the creamy tang of nonfat Greek yogurt with a boost of protein from whey isolate. Set on a delicate almond flour crust and brightened with a hint of lemon zest and stevia for natural sweetness, this dessert is both satisfying and refreshingly balanced.

NUTRITION

347kcal
Protein
41g
Fat
14.5g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 cup Nonfat Greek Yogurt (245g)

1/2 scoop Whey Protein Isolate (15g)

1/2 teaspoon Stevia

1 teaspoon Lemon Zest

PREPARATION

  • 1

    In a small bowl, combine the almond flour with the stevia. Press this mixture evenly into the base of a small serving dish or individual dessert molds to form the crust.

  • 2

    In a separate larger bowl, whisk together the nonfat Greek yogurt and whey protein isolate until fully combined and smooth.

  • 3

    Stir in the lemon zest to add a bright, refreshing zing to the creamy mixture.

  • 4

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

  • 5

    Refrigerate the cheesecake for at least 2 hours, or until it is firm and well set.

  • 6

    Serve chilled and enjoy a slice that provides a balance of creamy texture, tangy flavor, and a protein boost within your desired nutritional range.