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 and tangy cheesecake that delivers a protein punch, featuring a creamy blend of non-fat Greek yogurt, low-fat cottage cheese, and a splash of egg white, all gently set atop a crunchy graham cracker crust and enriched with chia seeds and a hint of almond butter.

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NUTRITION

357kcal
Protein
40.5g
Fat
9.2g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-Fat Greek Yogurt (245g)

1/3 cup Low-Fat Cottage Cheese (approx. 80g)

1 large Egg White (33g)

1 tbsp Chia Seeds (12g)

1 tsp Almond Butter (5g)

1/4 cup Crushed Graham Crackers (30g)

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C).

  • 2

    In a small bowl, combine the crushed graham crackers to form the crust. Press them evenly into the bottom of a small, oven-safe ramekin or pan.

  • 3

    In a blender or food processor, blend the non-fat Greek yogurt, low-fat cottage cheese, egg white, chia seeds, and almond butter until the mixture is completely smooth.

  • 4

    Pour the creamy mixture over the prepared graham cracker crust, smoothing the top with a spatula.

  • 5

    Place the ramekin or pan in the oven and bake for about 18-20 minutes, or until the cheesecake is just set around the edges.

  • 6

    Remove from the oven and let cool at room temperature before refrigerating for at least 2 hours to fully set.

  • 7

    Serve chilled and enjoy this 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 and tangy cheesecake that delivers a protein punch, featuring a creamy blend of non-fat Greek yogurt, low-fat cottage cheese, and a splash of egg white, all gently set atop a crunchy graham cracker crust and enriched with chia seeds and a hint of almond butter.

NUTRITION

357kcal
Protein
40.5g
Fat
9.2g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-Fat Greek Yogurt (245g)

1/3 cup Low-Fat Cottage Cheese (approx. 80g)

1 large Egg White (33g)

1 tbsp Chia Seeds (12g)

1 tsp Almond Butter (5g)

1/4 cup Crushed Graham Crackers (30g)

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C).

  • 2

    In a small bowl, combine the crushed graham crackers to form the crust. Press them evenly into the bottom of a small, oven-safe ramekin or pan.

  • 3

    In a blender or food processor, blend the non-fat Greek yogurt, low-fat cottage cheese, egg white, chia seeds, and almond butter until the mixture is completely smooth.

  • 4

    Pour the creamy mixture over the prepared graham cracker crust, smoothing the top with a spatula.

  • 5

    Place the ramekin or pan in the oven and bake for about 18-20 minutes, or until the cheesecake is just set around the edges.

  • 6

    Remove from the oven and let cool at room temperature before refrigerating for at least 2 hours to fully set.

  • 7

    Serve chilled and enjoy this protein-packed dessert.