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

A light and tangy cheesecake that delivers a nutritious protein boost in a dessert-friendly format. Featuring a creamy Greek yogurt filling blended with egg whites and a touch of honey for natural sweetness, all perched atop a crisp almond flour crust with a hint of cinnamon and lemon zest. Perfect for indulging your sweet tooth while keeping your macros in check.

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NUTRITION

362kcal
Protein
36.1g
Fat
14g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-Fat Greek Yogurt

2 large Egg Whites

1/4 cup Almond Flour

1 tsp Honey

1/2 tsp Vanilla Extract

1 tsp Lemon Zest

1/2 tsp Ground Cinnamon

Pinch of Salt

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PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a small, springform pan or ramekin.

  • 2

    In a small bowl, mix the almond flour, ground cinnamon, and a pinch of salt. Press the mixture evenly onto the bottom of the pan to form the crust.

  • 3

    In a separate bowl, whisk together the non-fat Greek yogurt, egg whites, honey, vanilla extract, and lemon zest until smooth and well blended.

  • 4

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

  • 5

    Bake in the preheated oven for approximately 20-25 minutes, or until the edges are set and the center has a slight jiggle.

  • 6

    Remove from the oven and allow to cool to room temperature; then chill in the refrigerator for at least 2 hours to fully set.

  • 7

    Slice and serve chilled for a refreshing, protein-packed dessert.

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

A light and tangy cheesecake that delivers a nutritious protein boost in a dessert-friendly format. Featuring a creamy Greek yogurt filling blended with egg whites and a touch of honey for natural sweetness, all perched atop a crisp almond flour crust with a hint of cinnamon and lemon zest. Perfect for indulging your sweet tooth while keeping your macros in check.

NUTRITION

362kcal
Protein
36.1g
Fat
14g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-Fat Greek Yogurt

2 large Egg Whites

1/4 cup Almond Flour

1 tsp Honey

1/2 tsp Vanilla Extract

1 tsp Lemon Zest

1/2 tsp Ground Cinnamon

Pinch of Salt

PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a small, springform pan or ramekin.

  • 2

    In a small bowl, mix the almond flour, ground cinnamon, and a pinch of salt. Press the mixture evenly onto the bottom of the pan to form the crust.

  • 3

    In a separate bowl, whisk together the non-fat Greek yogurt, egg whites, honey, vanilla extract, and lemon zest until smooth and well blended.

  • 4

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

  • 5

    Bake in the preheated oven for approximately 20-25 minutes, or until the edges are set and the center has a slight jiggle.

  • 6

    Remove from the oven and allow to cool to room temperature; then chill in the refrigerator for at least 2 hours to fully set.

  • 7

    Slice and serve chilled for a refreshing, protein-packed dessert.