Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Nonfat Greek Yogurt; 1/2 cup Low-Fat Cottage Cheese; 1 large Egg White; 2 tbsp Almond Flour; 1 tbsp Honey; 1/2 tsp Vanilla Extract; 1 tsp Lemon Zest

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

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

A light and creamy no-bake cheesecake that packs a protein punch while satisfying your sweet tooth. Blending nonfat Greek yogurt, low-fat cottage cheese, and a hint of vanilla, this dessert has a delicate balance of tang and sweetness, complemented by a crunchy almond flour crust and a touch of lemon zest for brightness.

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NUTRITION

Protein

40.6g

Fat

8.1g

Carbs

31.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Greek Yogurt

1/2 cup Low-Fat Cottage Cheese

1 large Egg White

2 tbsp Almond Flour

1 tbsp Honey

1/2 tsp Vanilla Extract

1 tsp Lemon Zest

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PREPARATION

1
Prepare the almond flour crust by placing the almond flour in a small bowl and mixing with a few drops of water until it comes together. Press the mixture evenly into the bottom of a small, lined springform pan (or a small dish) to form the crust.
2
In a blender or food processor, combine the nonfat Greek yogurt, low-fat cottage cheese, egg white, honey, and vanilla extract. Blend until the mixture is completely smooth.
3
Add the lemon zest to the blended mixture and pulse a few times to incorporate evenly.
4
Pour the cheesecake filling over the prepared almond flour crust, smoothing the top with a spatula.
5
Chill the cheesecake in the refrigerator for at least 2 hours, or until set. For an extra firm texture, you may freeze it for 1-2 hours before serving.
6
Slice and serve chilled. Enjoy this protein-packed dessert as a guilt-free treat!