Creamy Greek Yogurt Protein Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

A light and creamy protein-packed cheesecake that harmoniously blends tangy nonfat Greek yogurt and smooth low-fat cottage cheese with egg whites for extra lift. Finished with a delicate almond flour crust, this dessert surprises with its bright lemony notes and subtle vanilla aroma while fulfilling your macro and calorie goals.

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NUTRITION

379kcal
Protein
42.3g
Fat
12.1g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek Yogurt (185g)

0.5 cup Low-Fat Cottage Cheese (110g)

2 Egg Whites (66g)

3 tbsp Almond Flour (21g)

1 tsp Vanilla Extract

1 tsp Lemon Juice

Pinch of Salt

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour with a pinch of salt. Press this mixture firm and even into the base of your pan to form a thin, rustic crust.

  • 3

    In a blender or food processor, combine the nonfat Greek yogurt, low-fat cottage cheese, egg whites, vanilla extract, and lemon juice. Blend until the mixture is completely smooth and well incorporated.

  • 4

    Pour the blended filling over the prepared almond flour crust in your pan, smoothing out the top with a spatula.

  • 5

    Bake in the preheated oven for about 20-25 minutes, or until the edges are set and the center has a slight jiggle.

  • 6

    Once baked, remove from the oven and let the cheesecake cool to room temperature. For a firmer texture, refrigerate for at least 2 hours before serving.

  • 7

    Slice and enjoy this guilt-free, protein-rich dessert that fits perfectly within your macro and calorie goals.

Creamy Greek Yogurt Protein Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

A light and creamy protein-packed cheesecake that harmoniously blends tangy nonfat Greek yogurt and smooth low-fat cottage cheese with egg whites for extra lift. Finished with a delicate almond flour crust, this dessert surprises with its bright lemony notes and subtle vanilla aroma while fulfilling your macro and calorie goals.

NUTRITION

379kcal
Protein
42.3g
Fat
12.1g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek Yogurt (185g)

0.5 cup Low-Fat Cottage Cheese (110g)

2 Egg Whites (66g)

3 tbsp Almond Flour (21g)

1 tsp Vanilla Extract

1 tsp Lemon Juice

Pinch of Salt

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour with a pinch of salt. Press this mixture firm and even into the base of your pan to form a thin, rustic crust.

  • 3

    In a blender or food processor, combine the nonfat Greek yogurt, low-fat cottage cheese, egg whites, vanilla extract, and lemon juice. Blend until the mixture is completely smooth and well incorporated.

  • 4

    Pour the blended filling over the prepared almond flour crust in your pan, smoothing out the top with a spatula.

  • 5

    Bake in the preheated oven for about 20-25 minutes, or until the edges are set and the center has a slight jiggle.

  • 6

    Once baked, remove from the oven and let the cheesecake cool to room temperature. For a firmer texture, refrigerate for at least 2 hours before serving.

  • 7

    Slice and enjoy this guilt-free, protein-rich dessert that fits perfectly within your macro and calorie goals.