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

Enjoy a light yet indulgent protein-packed cheesecake that combines creamy nonfat Greek yogurt with a subtle hint of vanilla whey and a delicate almond flour crust. This dessert is refreshingly tangy with a whisper of citrus from a touch of lemon zest and finished off with a scattering of fresh mixed berries.

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NUTRITION

388kcal
Protein
42.9g
Fat
14.6g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1 large Egg White

1/3 scoop Vanilla Whey Protein Isolate

1/4 cup Almond Flour

1/4 cup Mixed Berries

1 tsp Lemon Zest

Stevia to taste

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small, oven-safe dish or ramekin.

  • 2

    Combine the almond flour with a pinch of stevia if desired. Press the mixture firmly into the bottom of the dish to form an even, thin crust.

  • 3

    In a bowl, whisk together the nonfat Greek yogurt, egg white, and vanilla whey protein isolate until smooth. Stir in the lemon zest and adjust sweetness with additional stevia if needed.

  • 4

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

  • 5

    Bake in the preheated oven for 18-20 minutes until the edges begin to set. The center may still be slightly jiggly, which is perfect for a cheesecake texture.

  • 6

    Remove from the oven and let it cool to room temperature. Then, chill in the refrigerator for at least 2 hours to allow the cheesecake to firm up.

  • 7

    Before serving, top with the fresh mixed berries for an extra burst of flavor and color.

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

Enjoy a light yet indulgent protein-packed cheesecake that combines creamy nonfat Greek yogurt with a subtle hint of vanilla whey and a delicate almond flour crust. This dessert is refreshingly tangy with a whisper of citrus from a touch of lemon zest and finished off with a scattering of fresh mixed berries.

NUTRITION

388kcal
Protein
42.9g
Fat
14.6g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1 large Egg White

1/3 scoop Vanilla Whey Protein Isolate

1/4 cup Almond Flour

1/4 cup Mixed Berries

1 tsp Lemon Zest

Stevia to taste

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small, oven-safe dish or ramekin.

  • 2

    Combine the almond flour with a pinch of stevia if desired. Press the mixture firmly into the bottom of the dish to form an even, thin crust.

  • 3

    In a bowl, whisk together the nonfat Greek yogurt, egg white, and vanilla whey protein isolate until smooth. Stir in the lemon zest and adjust sweetness with additional stevia if needed.

  • 4

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

  • 5

    Bake in the preheated oven for 18-20 minutes until the edges begin to set. The center may still be slightly jiggly, which is perfect for a cheesecake texture.

  • 6

    Remove from the oven and let it cool to room temperature. Then, chill in the refrigerator for at least 2 hours to allow the cheesecake to firm up.

  • 7

    Before serving, top with the fresh mixed berries for an extra burst of flavor and color.