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, protein-packed cheesecake that marries the tangy creaminess of nonfat Greek yogurt and low-fat cottage cheese with a subtle hint of vanilla and honey-sweetened bliss. This crustless treat is topped with a burst of fresh mixed berries, delivering a refreshing dessert that fits perfectly into your macro-conscious lifestyle.

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NUTRITION

355kcal
Protein
40.1g
Fat
1.2g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Plain Greek Yogurt (227g)

1/2 cup Low-Fat Cottage Cheese (112g)

1 large Egg White (33g)

1 tablespoon Honey (21g)

1/2 cup Mixed Berries (75g)

1 teaspoon Vanilla Extract (5g)

1 teaspoon Lemon Juice (5g)

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small baking dish or ramekins.

  • 2

    In a blender or food processor, combine the nonfat Greek yogurt, low-fat cottage cheese, egg white, honey, vanilla extract, and lemon juice. Blend until the mixture is smooth and uniform.

  • 3

    Pour the mixture into the prepared baking dish or divide evenly among ramekins.

  • 4

    Bake in the preheated oven for about 20-25 minutes, or until the edges start to set while the center remains slightly jiggly.

  • 5

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

  • 6

    Before serving, top with the fresh mixed berries for a burst of flavor and color.

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, protein-packed cheesecake that marries the tangy creaminess of nonfat Greek yogurt and low-fat cottage cheese with a subtle hint of vanilla and honey-sweetened bliss. This crustless treat is topped with a burst of fresh mixed berries, delivering a refreshing dessert that fits perfectly into your macro-conscious lifestyle.

NUTRITION

355kcal
Protein
40.1g
Fat
1.2g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Plain Greek Yogurt (227g)

1/2 cup Low-Fat Cottage Cheese (112g)

1 large Egg White (33g)

1 tablespoon Honey (21g)

1/2 cup Mixed Berries (75g)

1 teaspoon Vanilla Extract (5g)

1 teaspoon Lemon Juice (5g)

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small baking dish or ramekins.

  • 2

    In a blender or food processor, combine the nonfat Greek yogurt, low-fat cottage cheese, egg white, honey, vanilla extract, and lemon juice. Blend until the mixture is smooth and uniform.

  • 3

    Pour the mixture into the prepared baking dish or divide evenly among ramekins.

  • 4

    Bake in the preheated oven for about 20-25 minutes, or until the edges start to set while the center remains slightly jiggly.

  • 5

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

  • 6

    Before serving, top with the fresh mixed berries for a burst of flavor and color.