Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 cup Nonfat Greek Yogurt; 1 large Egg White; 1 oz Low-Fat Cream Cheese; 1/8 cup Almond Flour; 1 tbsp Almond Butter; 1 tbsp Honey; 1/2 cup Full-Fat Plain Yogurt (Topping)

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

A lighter twist on classic cheesecake that packs a protein punch while staying delectably creamy. This cheesecake features a smooth blend of Greek yogurt, egg white, and a touch of low‐fat cream cheese over a delicate almond flour crust, finished with a luscious almond butter and honey topping with a dollop of creamy yogurt. Enjoy a dessert that’s both indulgent and aligned with your nutritional goals.

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NUTRITION

Protein

28.1g

Fat

23g

Carbs

39.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt

1 large Egg White

1 oz Low-Fat Cream Cheese

1/8 cup Almond Flour

1 tbsp Almond Butter

1 tbsp Honey

1/2 cup Full-Fat Plain Yogurt (Topping)

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PREPARATION

1
Preheat your oven to 350°F. Lightly grease a small individual cheesecake pan or ramekin.
2
In a bowl, whisk together the nonfat Greek yogurt, egg white, and low‐fat cream cheese until smooth.
3
Press the almond flour evenly into the bottom of the prepared pan to form a thin crust.
4
Pour the yogurt mixture over the crust and smooth the top with a spatula.
5
Bake in the preheated oven for about 20-25 minutes until the edges are set. Remove from the oven and let it cool to room temperature.
6
Once cooled, drizzle the almond butter and honey evenly over the baked cheesecake.
7
Top with a dollop of full‐fat plain yogurt. For best flavor, chill the cheesecake in the refrigerator for at least 2 hours before serving.