Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Nonfat Greek Yogurt; 0.5 scoop (15g) Vanilla Whey Protein Isolate; 2 large Egg Whites; 2 tablespoons Almond Flour; 1 teaspoon Unsalted Butter; 0.5 teaspoon Stevia (optional)

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

Enjoy a light, protein-packed twist on classic cheesecake. With a delicate almond flour crust and a smooth, creamy filling featuring nonfat Greek yogurt, vanilla whey protein, and egg whites, this dessert is both satisfying and aligned with your nutritional goals.

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NUTRITION

Protein

43.5g

Fat

11.5g

Carbs

11.7g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

0.5 scoop (15g) Vanilla Whey Protein Isolate

2 large Egg Whites

2 tablespoons Almond Flour

1 teaspoon Unsalted Butter

0.5 teaspoon Stevia (optional)

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PREPARATION

1
Preheat your oven to 350°F (175°C).
2
In a small bowl, combine the almond flour and melted butter. Mix until a crumbly dough forms.
3
Press the almond flour mixture firmly into the base of a small, greased, oven-safe ramekin or mini springform pan to form an even crust.
4
In a separate mixing bowl, whisk together the nonfat Greek yogurt, vanilla whey protein isolate, egg whites, and stevia until smooth and well combined.
5
Pour the filling mixture over the prepared crust, smoothing the top with a spatula.
6
Place the ramekin in the oven and bake for about 20-25 minutes, or until the filling is set and slightly firm around the edges.
7
Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours to allow the cheesecake to set properly.
8
Serve chilled and enjoy your protein-packed Greek Yogurt Protein Cheesecake.