Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Nonfat Greek Yogurt; 2 ounces Reduced Fat Cream Cheese; 3 large Egg Whites; 1 tsp Vanilla Extract; 1 packet Stevia; 1 tsp Lemon Juice; 1/4 cup Graham Cracker Crumbs

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

Enjoy a light and protein-packed cheesecake that combines the tang of nonfat Greek yogurt with the creamy richness of reduced fat cream cheese, perfectly balanced with subtle notes of vanilla and lemon. This dessert offers a satisfying treat with a delicate graham cracker crust, ideal for those looking to hit their protein goals without sacrificing flavor.

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NUTRITION

Protein

37g

Fat

9.2g

Carbs

32.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Nonfat Greek Yogurt

2 ounces Reduced Fat Cream Cheese

3 large Egg Whites

1 tsp Vanilla Extract

1 packet Stevia

1 tsp Lemon Juice

1/4 cup Graham Cracker Crumbs

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PREPARATION

1
Preheat your oven to 325°F.
2
In a mixing bowl, whisk together the egg whites until slightly frothy.
3
Add the nonfat Greek yogurt, reduced fat cream cheese, vanilla extract, lemon juice, and stevia to the egg whites. Mix until the mixture is smooth and well combined.
4
Evenly press the graham cracker crumbs into the bottom of a small springform or pie dish to form the crust.
5
Pour the cheesecake mixture over the crust, smoothing the top with a spatula.
6
Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center slightly jiggles.
7
Remove the cheesecake from the oven and allow it to cool to room temperature.
8
Refrigerate for at least 3-4 hours to let the cheesecake fully set before serving.