Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Nonfat Greek Yogurt; 2 ounces Low-Fat Cream Cheese; 2 large Egg Whites; 1/4 cup Almond Flour; 1/2 teaspoon Vanilla Extract; 2 tablespoons Erythritol

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

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

Enjoy a lighter twist on a classic cheesecake, featuring a tangy and creamy Greek yogurt filling boosted with protein from egg whites and a hint of low-fat cream cheese, all set atop a delicate almond flour crust. This dessert is perfectly balanced to satisfy your sweet cravings while supporting your protein goals.

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NUTRITION

Protein

41g

Fat

21.1g

Carbs

17.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

2 ounces Low-Fat Cream Cheese

2 large Egg Whites

1/4 cup Almond Flour

1/2 teaspoon Vanilla Extract

2 tablespoons Erythritol

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PREPARATION

1
Preheat your oven to 325°F (163°C) and prepare a small springform pan or ramekins by lightly greasing with a non-stick spray.
2
In a mixing bowl, combine the egg whites with the vanilla extract and erythritol, whisking until slightly frothy.
3
Add in the Nonfat Greek Yogurt and Low-Fat Cream Cheese, mixing until smooth and well incorporated.
4
Gently fold in the almond flour to create a slightly thick, cheesecake-like batter.
5
Pour the mixture over the prepared crust area in your pan or distribute evenly between ramekins.
6
Bake in the preheated oven for 20-25 minutes, or until the edges begin to set while the center remains a bit jiggly.
7
Remove from the oven and allow to cool at room temperature, then refrigerate for at least 2 hours to set completely.
8
Serve chilled and enjoy your delicious, protein-packed cheesecake dessert.