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, protein-packed cheesecake that balances tangy nonfat Greek yogurt with a hint of vanilla whey, a subtle almond flour crust for texture, and a delicate egg white lift, all baked to perfection and chilled for a refreshing dessert experience.

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NUTRITION

344kcal
Protein
45.5g
Fat
10.9g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup nonfat plain Greek yogurt (184g)

25g vanilla whey protein isolate

3 tbsp almond flour (21g)

1 large egg white (33g)

1/4 tsp stevia powder (optional)

1 tsp lemon zest (optional)

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PREPARATION

  • 1

    Preheat your oven to 300°F (150°C) and lightly grease a small ramekin or oven-safe dish.

  • 2

    In a medium bowl, whisk together the nonfat Greek yogurt, vanilla whey protein isolate, and egg white until smooth.

  • 3

    Stir in the almond flour, ensuring it is fully integrated. If desired, add stevia powder and lemon zest for extra flavor.

  • 4

    Pour the mixture into the prepared ramekin, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the cheesecake is set around the edges and slightly jiggly in the center.

  • 6

    Remove from the oven and allow it to cool to room temperature before refrigerating for at least 2 hours to firm up.

  • 7

    Serve chilled, and enjoy your protein-packed dessert!

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, protein-packed cheesecake that balances tangy nonfat Greek yogurt with a hint of vanilla whey, a subtle almond flour crust for texture, and a delicate egg white lift, all baked to perfection and chilled for a refreshing dessert experience.

NUTRITION

344kcal
Protein
45.5g
Fat
10.9g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup nonfat plain Greek yogurt (184g)

25g vanilla whey protein isolate

3 tbsp almond flour (21g)

1 large egg white (33g)

1/4 tsp stevia powder (optional)

1 tsp lemon zest (optional)

PREPARATION

  • 1

    Preheat your oven to 300°F (150°C) and lightly grease a small ramekin or oven-safe dish.

  • 2

    In a medium bowl, whisk together the nonfat Greek yogurt, vanilla whey protein isolate, and egg white until smooth.

  • 3

    Stir in the almond flour, ensuring it is fully integrated. If desired, add stevia powder and lemon zest for extra flavor.

  • 4

    Pour the mixture into the prepared ramekin, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the cheesecake is set around the edges and slightly jiggly in the center.

  • 6

    Remove from the oven and allow it to cool to room temperature before refrigerating for at least 2 hours to firm up.

  • 7

    Serve chilled, and enjoy your protein-packed dessert!