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 creamy protein-packed dessert that skips traditional heavy ingredients for a healthier twist. This cheesecake features a smooth blend of nonfat Greek yogurt and a touch of whey protein, accented by a delicate almond flour crust and crowned with fresh raspberries and a drizzle of honey for natural sweetness. Enjoy a satisfying, guilt-free treat that perfectly balances flavor and nutrition.

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NUTRITION

350kcal
Protein
42.1g
Fat
10.8g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

15g Whey Protein Isolate

1 large Egg White

20g Almond Flour

50g Fresh Raspberries

1 teaspoon Honey

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) if you prefer a lightly baked crust, otherwise skip to the next step for a no-bake version.

  • 2

    In a small bowl, combine the almond flour with a pinch of cinnamon or your favorite spice if desired. Press the almond flour evenly into the base of a small ramekin or a springform pan to form the crust.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, whey protein isolate, and egg white until the mixture is completely smooth. If you like extra sweetness, stir in the teaspoon of honey.

  • 4

    Pour the mixture over the crust in the ramekin, smoothing the top with a spatula.

  • 5

    For a baked version, place the cheesecake in the oven for 12-15 minutes until the edges begin to set; allow it to cool completely afterwards. For a no-bake version, refrigerate for at least 2 hours to firm up.

  • 6

    Top with fresh raspberries before serving. Enjoy your protein-packed, guilt-free cheesecake!

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 creamy protein-packed dessert that skips traditional heavy ingredients for a healthier twist. This cheesecake features a smooth blend of nonfat Greek yogurt and a touch of whey protein, accented by a delicate almond flour crust and crowned with fresh raspberries and a drizzle of honey for natural sweetness. Enjoy a satisfying, guilt-free treat that perfectly balances flavor and nutrition.

NUTRITION

350kcal
Protein
42.1g
Fat
10.8g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

15g Whey Protein Isolate

1 large Egg White

20g Almond Flour

50g Fresh Raspberries

1 teaspoon Honey

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) if you prefer a lightly baked crust, otherwise skip to the next step for a no-bake version.

  • 2

    In a small bowl, combine the almond flour with a pinch of cinnamon or your favorite spice if desired. Press the almond flour evenly into the base of a small ramekin or a springform pan to form the crust.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, whey protein isolate, and egg white until the mixture is completely smooth. If you like extra sweetness, stir in the teaspoon of honey.

  • 4

    Pour the mixture over the crust in the ramekin, smoothing the top with a spatula.

  • 5

    For a baked version, place the cheesecake in the oven for 12-15 minutes until the edges begin to set; allow it to cool completely afterwards. For a no-bake version, refrigerate for at least 2 hours to firm up.

  • 6

    Top with fresh raspberries before serving. Enjoy your protein-packed, guilt-free cheesecake!