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, tangy, and protein-packed cheesecake that satisfies your sweet tooth without compromising your nutritional goals. This crustless cheesecake blends creamy nonfat Greek yogurt and low-fat cottage cheese with a hint of vanilla and lemon, topped with a delicate oat crumble to add texture and warmth.

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NUTRITION

351kcal
Protein
42.6g
Fat
4g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1/2 cup Low-Fat Cottage Cheese (110g)

1 large Egg White (33g)

1/3 cup Rolled Oats (30g)

1/2 tsp Vanilla Extract

1 tsp Lemon Juice

Dash of Liquid Stevia (optional)

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and lightly grease a small springform or oven-safe dish.

  • 2

    In a blender or food processor, combine the nonfat Greek yogurt, low-fat cottage cheese, egg white, vanilla extract, lemon juice, and a dash of liquid stevia if desired. Blend until the mixture is completely smooth.

  • 3

    Pour the mixture into the prepared dish and smooth the top with a spatula.

  • 4

    In a small bowl, lightly toast the rolled oats in a dry skillet over medium heat for 3-4 minutes until fragrant. Once toasted, let cool slightly and then sprinkle evenly over the cheesecake mixture to form a delicate oat crumble topping.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the edges are set and the center is slightly jiggly.

  • 6

    Remove the cheesecake from the oven and allow it to cool to room temperature. For best texture, chill in the refrigerator for at least 2 hours before serving.

  • 7

    Slice and enjoy this protein-packed, guilt-free 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, tangy, and protein-packed cheesecake that satisfies your sweet tooth without compromising your nutritional goals. This crustless cheesecake blends creamy nonfat Greek yogurt and low-fat cottage cheese with a hint of vanilla and lemon, topped with a delicate oat crumble to add texture and warmth.

NUTRITION

351kcal
Protein
42.6g
Fat
4g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1/2 cup Low-Fat Cottage Cheese (110g)

1 large Egg White (33g)

1/3 cup Rolled Oats (30g)

1/2 tsp Vanilla Extract

1 tsp Lemon Juice

Dash of Liquid Stevia (optional)

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and lightly grease a small springform or oven-safe dish.

  • 2

    In a blender or food processor, combine the nonfat Greek yogurt, low-fat cottage cheese, egg white, vanilla extract, lemon juice, and a dash of liquid stevia if desired. Blend until the mixture is completely smooth.

  • 3

    Pour the mixture into the prepared dish and smooth the top with a spatula.

  • 4

    In a small bowl, lightly toast the rolled oats in a dry skillet over medium heat for 3-4 minutes until fragrant. Once toasted, let cool slightly and then sprinkle evenly over the cheesecake mixture to form a delicate oat crumble topping.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the edges are set and the center is slightly jiggly.

  • 6

    Remove the cheesecake from the oven and allow it to cool to room temperature. For best texture, chill in the refrigerator for at least 2 hours before serving.

  • 7

    Slice and enjoy this protein-packed, guilt-free dessert!