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 creamy, protein-packed cheesecake that marries the tang of nonfat Greek yogurt with the smooth, subtle sweetness of vanilla whey protein. This delightful dessert, featuring a light almond flour crust, provides a refreshing way to indulge while keeping your protein and calorie goals on track.

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NUTRITION

334kcal
Protein
40.1g
Fat
12.5g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 cup Nonfat Plain Greek Yogurt (245g)

0.5 scoop Whey Protein Isolate (15g)

1 tbsp Erythritol

1 tsp Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, combine the almond flour with 1 tablespoon of erythritol. Press this mixture firmly into the base of a small ramekin or springform pan to form an even crust.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, whey protein isolate, the remaining erythritol, and fresh lemon juice until smooth and fully combined.

  • 4

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

  • 5

    Bake in the preheated oven for 18-20 minutes, or until the edges are set and a toothpick inserted in the center comes out mostly clean.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours before serving for a firmer texture.

  • 7

    Enjoy your protein-packed, refreshing 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 creamy, protein-packed cheesecake that marries the tang of nonfat Greek yogurt with the smooth, subtle sweetness of vanilla whey protein. This delightful dessert, featuring a light almond flour crust, provides a refreshing way to indulge while keeping your protein and calorie goals on track.

NUTRITION

334kcal
Protein
40.1g
Fat
12.5g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 cup Nonfat Plain Greek Yogurt (245g)

0.5 scoop Whey Protein Isolate (15g)

1 tbsp Erythritol

1 tsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, combine the almond flour with 1 tablespoon of erythritol. Press this mixture firmly into the base of a small ramekin or springform pan to form an even crust.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, whey protein isolate, the remaining erythritol, and fresh lemon juice until smooth and fully combined.

  • 4

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

  • 5

    Bake in the preheated oven for 18-20 minutes, or until the edges are set and a toothpick inserted in the center comes out mostly clean.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours before serving for a firmer texture.

  • 7

    Enjoy your protein-packed, refreshing dessert!