Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Nonfat Greek Yogurt; 100g Fat-Free Cottage Cheese; 2 large Egg Whites; 15g Almond Flour; 1 tsp Honey; 1 tsp Vanilla Extract

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

Indulge in a light and creamy protein cheesecake that marries the tang of Greek yogurt with the subtle richness of cottage cheese and a crisp almond flour base. This dessert offers a gourmet texture and a balanced sweetness with a hint of vanilla, perfect for a satisfying, guilt-free treat.

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NUTRITION

Protein

43g

Fat

8.1g

Carbs

21.9g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

100g Fat-Free Cottage Cheese

2 large Egg Whites

15g Almond Flour

1 tsp Honey

1 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 350°F (175°C).
2
In a blender or food processor, combine the nonfat Greek yogurt, fat-free cottage cheese, egg whites, honey, and vanilla extract. Blend until smooth and creamy.
3
In a small bowl, mix the almond flour with a pinch of sweetener or a few drops of water if needed to help it clump slightly. This will form your cheesecake base.
4
Press the almond flour mixture firmly into the bottom of a small, oven-safe ramekin or springform pan to create an even layer.
5
Pour the blended cheesecake mixture over the almond flour base, smoothing the top with a spatula.
6
Bake in the preheated oven for 18-20 minutes, or until the edges start to set and turn slightly golden, while the center remains creamy.
7
Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up.
8
Serve chilled and enjoy your protein-packed, creamy dessert.