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 light and creamy cheesecake twist with a protein-packed filling that harmonizes tangy nonfat Greek yogurt, smooth fat-free cottage cheese, and fluffy egg whites atop a delicate almond flour crust for a guilt-free dessert indulgence.

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NUTRITION

298kcal
Protein
30.3g
Fat
14.2g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1/2 cup Nonfat Greek Yogurt (120g)

1/4 cup Fat-Free Cottage Cheese (60g)

2 large Egg Whites (66g total)

1 tablespoon Lemon Juice (15g)

1 teaspoon Stevia

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PREPARATION

  • 1

    Preheat the oven to 350°F.

  • 2

    In a small bowl, mix the almond flour with 1 teaspoon of stevia until well-combined. Press the mixture firmly into the bottom of a small springform pan or ramekin to form an even crust.

  • 3

    In a separate bowl, whisk the egg whites until slightly frothy. Then, blend in the nonfat Greek yogurt, fat-free cottage cheese, and lemon juice until you achieve a smooth, creamy consistency.

  • 4

    Pour the cheesecake filling over the almond flour crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for about 20-25 minutes, or until the edges are set and the center is slightly jiggly.

  • 6

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up before serving.

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 light and creamy cheesecake twist with a protein-packed filling that harmonizes tangy nonfat Greek yogurt, smooth fat-free cottage cheese, and fluffy egg whites atop a delicate almond flour crust for a guilt-free dessert indulgence.

NUTRITION

298kcal
Protein
30.3g
Fat
14.2g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1/2 cup Nonfat Greek Yogurt (120g)

1/4 cup Fat-Free Cottage Cheese (60g)

2 large Egg Whites (66g total)

1 tablespoon Lemon Juice (15g)

1 teaspoon Stevia

PREPARATION

  • 1

    Preheat the oven to 350°F.

  • 2

    In a small bowl, mix the almond flour with 1 teaspoon of stevia until well-combined. Press the mixture firmly into the bottom of a small springform pan or ramekin to form an even crust.

  • 3

    In a separate bowl, whisk the egg whites until slightly frothy. Then, blend in the nonfat Greek yogurt, fat-free cottage cheese, and lemon juice until you achieve a smooth, creamy consistency.

  • 4

    Pour the cheesecake filling over the almond flour crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for about 20-25 minutes, or until the edges are set and the center is slightly jiggly.

  • 6

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up before serving.