Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

Enjoy a lighter take on traditional cheesecake with this protein-packed dessert that marries creamy non-fat Greek yogurt, delicate egg whites, and a hint of vanilla and lemon. A subtle almond flour crust adds a satisfying crunch while keeping the dessert within your calorie and protein goals.

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NUTRITION

348kcal
Protein
42.5g
Fat
10.9g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt (245g)

1 large Egg White (33g)

1/2 scoop Whey Protein Isolate (15g)

1/4 cup Almond Flour (28g)

1 tsp Vanilla Extract

1 tsp Lemon Zest

1 tsp Stevia

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small, oven-safe dish or springform pan.

  • 2

    In a small bowl, combine the almond flour with 1/2 tsp of stevia (if desired, add a few drops of water to help it bind) and press it evenly across the bottom of the pan to form a thin crust.

  • 3

    In a blender or food processor, blend together the non-fat Greek yogurt, egg white, whey protein isolate, vanilla extract, lemon zest, and remaining stevia until the mixture is smooth and creamy.

  • 4

    Pour the creamy mixture over the almond flour crust in the pan, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for about 18-22 minutes, or until the edges are set and the center has a slight jiggle.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to set completely.

  • 7

    Serve chilled and enjoy your high-protein cheesecake that fits perfectly within your calorie and protein goals.

Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

Enjoy a lighter take on traditional cheesecake with this protein-packed dessert that marries creamy non-fat Greek yogurt, delicate egg whites, and a hint of vanilla and lemon. A subtle almond flour crust adds a satisfying crunch while keeping the dessert within your calorie and protein goals.

NUTRITION

348kcal
Protein
42.5g
Fat
10.9g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt (245g)

1 large Egg White (33g)

1/2 scoop Whey Protein Isolate (15g)

1/4 cup Almond Flour (28g)

1 tsp Vanilla Extract

1 tsp Lemon Zest

1 tsp Stevia

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small, oven-safe dish or springform pan.

  • 2

    In a small bowl, combine the almond flour with 1/2 tsp of stevia (if desired, add a few drops of water to help it bind) and press it evenly across the bottom of the pan to form a thin crust.

  • 3

    In a blender or food processor, blend together the non-fat Greek yogurt, egg white, whey protein isolate, vanilla extract, lemon zest, and remaining stevia until the mixture is smooth and creamy.

  • 4

    Pour the creamy mixture over the almond flour crust in the pan, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for about 18-22 minutes, or until the edges are set and the center has a slight jiggle.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to set completely.

  • 7

    Serve chilled and enjoy your high-protein cheesecake that fits perfectly within your calorie and protein goals.