Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Nonfat Greek Yogurt; 1/2 cup Fat-Free Cottage Cheese; 1/4 cup Rolled Oats; 1 teaspoon Honey; 1/2 teaspoon Vanilla Extract (Optional)

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

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

A refreshingly light cheesecake that melds the creamy tanginess of nonfat Greek yogurt and fat-free cottage cheese with a delicate oat crust and a touch of honey. This dessert offers a satisfying balance of protein and subtle sweetness without overloading on calories.

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NUTRITION

Protein

40g

Fat

Carbs

38g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1/2 cup Fat-Free Cottage Cheese

1/4 cup Rolled Oats

1 teaspoon Honey

1/2 teaspoon Vanilla Extract (Optional)

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PREPARATION

1
Preheat your oven to 350°F (175°C).
2
In a small bowl, lightly toast the rolled oats in a dry pan over medium heat for 3-4 minutes until they become fragrant; allow to cool.
3
In a mixing bowl, combine the nonfat Greek yogurt and fat-free cottage cheese. Add the vanilla extract if using, and blend until the mixture is smooth and creamy.
4
Pour the toasted rolled oats into a small baking dish, gently pressing them into an even layer to form the crust.
5
Spread the creamy yogurt mixture evenly over the oat crust.
6
Drizzle the teaspoon of honey over the top for a touch of natural sweetness.
7
Place the dish in the preheated oven and bake for about 12-15 minutes, just until the edges set slightly. The center will remain soft for a silky texture.
8
Remove from the oven and allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up before serving.