Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 170g Nonfat Greek Yogurt; 0.5 scoop Whey Protein Isolate (~15g); 1 Egg White; 1/4 cup Old-Fashioned Rolled Oats; 1 tsp Unsalted Butter; 1 tbsp Honey; 1 tsp Lemon Juice; 1 tsp Vanilla Extract

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

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

Delight in a light and tangy protein-packed cheesecake that perfectly balances creamy nonfat Greek yogurt with a hint of vanilla and lemon. The subtle crunch from an oats-based crust and a touch of natural honey for sweetness offers a refreshing, guilt-free dessert.

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NUTRITION

Protein

35.7g

Fat

Carbs

40.1g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

0.5 scoop Whey Protein Isolate (~15g)

1 Egg White

1/4 cup Old-Fashioned Rolled Oats

1 tsp Unsalted Butter

1 tbsp Honey

1 tsp Lemon Juice

1 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (163°C). Lightly grease a small, oven-safe ramekin or springform pan.
2
In a small bowl, combine the rolled oats and melted butter. Mix well and press the mixture firmly into the base of your pan to form an even crust.
3
In a separate bowl, whisk together the nonfat Greek yogurt, half scoop whey protein isolate, egg white, lemon juice, and vanilla extract until smooth. Stir in the honey to combine.
4
Pour the cheesecake filling evenly over the prepared crust in the pan.
5
Bake in the preheated oven for 18-20 minutes until the edges are set and a slight jiggle remains in the center.
6
Remove from the oven and let it cool to room temperature before placing in the refrigerator for at least 2 hours to firm up.
7
Serve chilled and enjoy your guilt-free, protein-packed dessert.