Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200 grams Nonfat Greek Yogurt; ½ cup Low-Fat Cottage Cheese (113g); 2 Egg Whites; 1 tablespoon Almond Flour; 1 teaspoon Honey; ¼ cup Fresh Raspberries; 1 teaspoon Vanilla Extract; 1 teaspoon Lemon Juice

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 creamy, high-protein cheesecake that satisfies sweet cravings without compromising your dietary goals. This no-bake dessert combines nonfat Greek yogurt, low-fat cottage cheese, and egg whites with a light almond flour crust, a hint of honey, and a burst of fresh raspberries for a refreshing finish.

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NUTRITION

Protein

43g

Fat

5.2g

Carbs

24.6g

SERVINGS

1 serving

INGREDIENTS

200 grams Nonfat Greek Yogurt

½ cup Low-Fat Cottage Cheese (113g)

2 Egg Whites

1 tablespoon Almond Flour

1 teaspoon Honey

¼ cup Fresh Raspberries

1 teaspoon Vanilla Extract

1 teaspoon Lemon Juice

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PREPARATION

1
In a mixing bowl, combine the nonfat Greek yogurt, low-fat cottage cheese, and egg whites. Use a blender or an immersion blender to create a smooth, creamy blend.
2
Mix in the honey, vanilla extract, and lemon juice to enhance the flavor profile.
3
For the crust, take the almond flour and press it evenly into the bottom of a small serving dish or ramekin. This will serve as a light, crunchy base for your cheesecake.
4
Gently pour the blended cheesecake mixture over the almond flour crust, ensuring an even distribution.
5
Top with fresh raspberries for added brightness and texture.
6
Refrigerate the cheesecake for at least 2 hours, allowing it to set and the flavors to meld together.
7
Serve chilled and enjoy your high-protein, low-calorie dessert!