Protein-Packed Greek Yogurt Cheesecake

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

Protein-Packed Greek Yogurt Cheesecake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Greek Yogurt Cheesecake

Enjoy a guilt-free twist on classic cheesecake with this protein-packed version. Creamy non-fat Greek yogurt and fat-free cottage cheese blend seamlessly with a touch of vanilla and lemon, set atop a light whole wheat graham cracker crust. Perfectly balanced in protein and calories, this versatile cheesecake can serve as a satisfying breakfast, a refreshing lunch, or a wholesome dinner treat.

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NUTRITION

373kcal
Protein
42.7g
Fat
4.1g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt (245g)

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

1 large Egg White (33g)

1 tsp Vanilla Extract (5g)

1 tbsp Lemon Juice (15g)

1/4 cup crushed Whole Wheat Graham Crackers (30g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small baking dish or individual ramekins.

  • 2

    In a large bowl, combine the non-fat Greek yogurt, fat-free cottage cheese, egg white, vanilla extract, and lemon juice. Whisk until the mixture is smooth and well blended.

  • 3

    Prepare the crust by spreading the crushed whole wheat graham crackers evenly at the bottom of your prepared dish, pressing gently to form a compact layer.

  • 4

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

  • 5

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

  • 6

    Allow the cheesecake to cool completely before refrigerating for at least 2 hours to firm up further.

  • 7

    Serve chilled and enjoy this versatile protein-packed treat any time of day.

Protein-Packed Greek Yogurt Cheesecake

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

Protein-Packed Greek Yogurt Cheesecake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Greek Yogurt Cheesecake

Enjoy a guilt-free twist on classic cheesecake with this protein-packed version. Creamy non-fat Greek yogurt and fat-free cottage cheese blend seamlessly with a touch of vanilla and lemon, set atop a light whole wheat graham cracker crust. Perfectly balanced in protein and calories, this versatile cheesecake can serve as a satisfying breakfast, a refreshing lunch, or a wholesome dinner treat.

NUTRITION

373kcal
Protein
42.7g
Fat
4.1g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt (245g)

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

1 large Egg White (33g)

1 tsp Vanilla Extract (5g)

1 tbsp Lemon Juice (15g)

1/4 cup crushed Whole Wheat Graham Crackers (30g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small baking dish or individual ramekins.

  • 2

    In a large bowl, combine the non-fat Greek yogurt, fat-free cottage cheese, egg white, vanilla extract, and lemon juice. Whisk until the mixture is smooth and well blended.

  • 3

    Prepare the crust by spreading the crushed whole wheat graham crackers evenly at the bottom of your prepared dish, pressing gently to form a compact layer.

  • 4

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

  • 5

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

  • 6

    Allow the cheesecake to cool completely before refrigerating for at least 2 hours to firm up further.

  • 7

    Serve chilled and enjoy this versatile protein-packed treat any time of day.