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; 4 large egg whites; 1 oz Fat-Free Cream Cheese; 1/8 cup Almond Flour; 1 Tbsp Lemon Juice; 1 tsp Honey

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 refreshingly creamy and protein-packed cheesecake with a light almond flour crust. This dessert combines nonfat Greek yogurt, egg whites, and fat-free cream cheese with a hint of lemon and a touch of honey for natural sweetness, offering a delicate balance of texture and flavor that satisfies your sweet cravings while keeping you on track.

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NUTRITION

Protein

41.9g

Fat

7.3g

Carbs

31.8g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

4 large egg whites

1 oz Fat-Free Cream Cheese

1/8 cup Almond Flour

1 Tbsp Lemon Juice

1 tsp Honey

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PREPARATION

1
Preheat your oven to 350°F (175°C) and line a small, springform pan with parchment paper.
2
In a small bowl, mix the almond flour with a tiny pinch of salt (optional) and press evenly into the bottom of the pan to form the crust.
3
In a blender or food processor, combine the nonfat Greek yogurt, fat-free cream cheese, egg whites, lemon juice, and honey. Blend until the mixture is smooth and creamy.
4
Pour the cheesecake filling over the almond flour crust, smoothing the top with a spatula.
5
Bake in the preheated oven for 20-25 minutes, or until the edges set and the center is just slightly jiggly.
6
Remove the cheesecake from the oven and allow it to cool to room temperature before refrigerating for at least 2 hours to fully set.
7
Serve chilled and enjoy this protein-rich, creamy dessert.