Silky Greek Yogurt Protein Cheesecake

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

Silky Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

A light yet indulgent cheesecake that perfectly balances the creaminess of nonfat Greek yogurt with a boost of vanilla whey protein, all atop a delicate almond flour crust. This dessert offers a silky texture and a refreshing hint of lemon, making it a guilt-free treat that satisfies your sweet tooth while supporting your protein needs.

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NUTRITION

350kcal
Protein
45g
Fat
11g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

1 scoop (~30g) Vanilla Whey Protein Powder

20g Almond Flour

1 teaspoon Lemon Zest

1 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 350°F if you choose to lightly toast the almond flour crust for extra flavor, or simply use it raw for a quicker assembly.

  • 2

    In a small bowl, combine the almond flour with a tiny pinch of water (or a beaten egg white if desired, though not included in macro counts) and press it firmly into the base of a small springform or ramekin dish to form an even crust.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, vanilla whey protein powder, lemon zest, and vanilla extract until the mixture is smooth and silky.

  • 4

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

  • 5

    Refrigerate the cheesecake for at least 2 hours until set.

  • 6

    Enjoy your guilt-free, protein-packed dessert cold.

Silky Greek Yogurt Protein Cheesecake

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

Silky Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

A light yet indulgent cheesecake that perfectly balances the creaminess of nonfat Greek yogurt with a boost of vanilla whey protein, all atop a delicate almond flour crust. This dessert offers a silky texture and a refreshing hint of lemon, making it a guilt-free treat that satisfies your sweet tooth while supporting your protein needs.

NUTRITION

350kcal
Protein
45g
Fat
11g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

1 scoop (~30g) Vanilla Whey Protein Powder

20g Almond Flour

1 teaspoon Lemon Zest

1 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 350°F if you choose to lightly toast the almond flour crust for extra flavor, or simply use it raw for a quicker assembly.

  • 2

    In a small bowl, combine the almond flour with a tiny pinch of water (or a beaten egg white if desired, though not included in macro counts) and press it firmly into the base of a small springform or ramekin dish to form an even crust.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, vanilla whey protein powder, lemon zest, and vanilla extract until the mixture is smooth and silky.

  • 4

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

  • 5

    Refrigerate the cheesecake for at least 2 hours until set.

  • 6

    Enjoy your guilt-free, protein-packed dessert cold.