Greek Yogurt Protein Cheesecake Bars

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

Greek Yogurt Protein Cheesecake Bars

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake Bars

Chilled vanilla cheesecake bars made with creamy Greek yogurt on a grain-free almond crust, finished with a bright and zesty lemon twist.

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NUTRITION

374kcal
Protein
42.8g
Fat
16.1g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

180 grams Nonfat Greek Yogurt

45 grams Liquid Egg Whites

15 grams Vanilla Whey Protein Isolate

30 grams Blanched Almond Flour

2 tablespoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F and line a small loaf pan with parchment paper.

  • 2

    Combine the almond flour with a teaspoon of water and a pinch of sweetener then press firmly into the bottom of the pan to form the crust.

  • 3

    In a medium bowl whisk together the Greek yogurt, egg whites, vanilla protein powder, monk fruit sweetener, and vanilla extract until the batter is completely smooth.

  • 4

    Pour the yogurt mixture over the prepared almond crust and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes until the edges are firm and the center has a slight jiggle.

  • 6

    Remove from the oven and let cool at room temperature before refrigerating for at least 3 hours to set completely.

  • 7

    Slice into bars and serve chilled for the best texture.

Greek Yogurt Protein Cheesecake Bars

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

Greek Yogurt Protein Cheesecake Bars

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake Bars

Chilled vanilla cheesecake bars made with creamy Greek yogurt on a grain-free almond crust, finished with a bright and zesty lemon twist.

NUTRITION

374kcal
Protein
42.8g
Fat
16.1g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

180 grams Nonfat Greek Yogurt

45 grams Liquid Egg Whites

15 grams Vanilla Whey Protein Isolate

30 grams Blanched Almond Flour

2 tablespoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F and line a small loaf pan with parchment paper.

  • 2

    Combine the almond flour with a teaspoon of water and a pinch of sweetener then press firmly into the bottom of the pan to form the crust.

  • 3

    In a medium bowl whisk together the Greek yogurt, egg whites, vanilla protein powder, monk fruit sweetener, and vanilla extract until the batter is completely smooth.

  • 4

    Pour the yogurt mixture over the prepared almond crust and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes until the edges are firm and the center has a slight jiggle.

  • 6

    Remove from the oven and let cool at room temperature before refrigerating for at least 3 hours to set completely.

  • 7

    Slice into bars and serve chilled for the best texture.