Creamy Greek Yogurt Protein Cheesecake

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

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

A light, creamy cheesecake that packs a protein punch! This dessert features a luscious blend of Greek yogurt, low-fat cottage cheese, and egg whites, all balanced with a crisp almond flour crust. Enjoy a treat that satisfies your sweet tooth without compromising your nutritional goals.

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NUTRITION

357kcal
Protein
43.2g
Fat
9.1g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

150g Low-Fat Cottage Cheese

2 large egg white equivalents (approx 60g)

15g Almond Flour

1 tsp Vanilla Extract

Pinch of Salt

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a small bowl, mix the almond flour with a pinch of salt to create a light crust. Press the mixture evenly into the base of a small, greased springform pan or ramekin.

  • 3

    In a blender or food processor, blend the nonfat Greek yogurt, low-fat cottage cheese, egg whites, vanilla extract, and a pinch of salt until completely smooth.

  • 4

    Pour the cheesecake mixture over the almond flour crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the edges are set and the center has a slight wobble.

  • 6

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up before serving.

Creamy Greek Yogurt Protein Cheesecake

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

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

A light, creamy cheesecake that packs a protein punch! This dessert features a luscious blend of Greek yogurt, low-fat cottage cheese, and egg whites, all balanced with a crisp almond flour crust. Enjoy a treat that satisfies your sweet tooth without compromising your nutritional goals.

NUTRITION

357kcal
Protein
43.2g
Fat
9.1g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

150g Low-Fat Cottage Cheese

2 large egg white equivalents (approx 60g)

15g Almond Flour

1 tsp Vanilla Extract

Pinch of Salt

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a small bowl, mix the almond flour with a pinch of salt to create a light crust. Press the mixture evenly into the base of a small, greased springform pan or ramekin.

  • 3

    In a blender or food processor, blend the nonfat Greek yogurt, low-fat cottage cheese, egg whites, vanilla extract, and a pinch of salt until completely smooth.

  • 4

    Pour the cheesecake mixture over the almond flour crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the edges are set and the center has a slight wobble.

  • 6

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up before serving.