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

Enjoy a creamy and protein-packed cheesecake that perfectly balances tangy nonfat Greek yogurt with a hint of vanilla and lemon, all set atop a delicate almond flour crust. This no-bake dessert delivers a satisfying finish without compromising your macro goals.

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NUTRITION

384kcal
Protein
42.8g
Fat
14.5g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1/2 large Egg White (approx. 16g)

1 cup Nonfat Greek Yogurt (227g)

1/2 scoop Whey Protein Isolate (15g)

1 tsp Honey (7g)

1 tsp Lemon Juice (5g)

1/2 tsp Vanilla Extract (2g)

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PREPARATION

  • 1

    In a small bowl, combine the almond flour with the half egg white. Mix until the mixture holds together and press it evenly into the bottom of a small, lined ramekin or mini springform pan to form the crust.

  • 2

    In a separate bowl, blend together the nonfat Greek yogurt, whey protein isolate, honey, lemon juice, and vanilla extract until smooth and well combined.

  • 3

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

  • 4

    Refrigerate the cheesecake for at least 2 hours, or until fully set.

  • 5

    Serve chilled and enjoy a guilt-free dessert that hits your protein and calorie targets.

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

Enjoy a creamy and protein-packed cheesecake that perfectly balances tangy nonfat Greek yogurt with a hint of vanilla and lemon, all set atop a delicate almond flour crust. This no-bake dessert delivers a satisfying finish without compromising your macro goals.

NUTRITION

384kcal
Protein
42.8g
Fat
14.5g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1/2 large Egg White (approx. 16g)

1 cup Nonfat Greek Yogurt (227g)

1/2 scoop Whey Protein Isolate (15g)

1 tsp Honey (7g)

1 tsp Lemon Juice (5g)

1/2 tsp Vanilla Extract (2g)

PREPARATION

  • 1

    In a small bowl, combine the almond flour with the half egg white. Mix until the mixture holds together and press it evenly into the bottom of a small, lined ramekin or mini springform pan to form the crust.

  • 2

    In a separate bowl, blend together the nonfat Greek yogurt, whey protein isolate, honey, lemon juice, and vanilla extract until smooth and well combined.

  • 3

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

  • 4

    Refrigerate the cheesecake for at least 2 hours, or until fully set.

  • 5

    Serve chilled and enjoy a guilt-free dessert that hits your protein and calorie targets.