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; 2 large Egg Whites; 15g Whey Protein Isolate; 15g Almond Flour; 0.5 tbsp Honey; 0.25 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

A light and creamy protein-packed cheesecake that brightens your dessert time with a subtle sweetness and a delicate almond crust. This innovative dessert pairs velvety nonfat Greek yogurt with a hint of vanilla, egg whites, and a touch of whey protein, making it a satisfying and guilt-free treat.

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NUTRITION

Protein

42.2g

Fat

7.6g

Carbs

19.8g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

2 large Egg Whites

15g Whey Protein Isolate

15g Almond Flour

0.5 tbsp Honey

0.25 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 350°F and prepare a small, non-stick or lightly greased springform pan.
2
In a bowl, mix the almond flour with half the honey to form a slightly sticky mixture. Press this evenly onto the bottom of your pan to create a thin crust.
3
In a separate mixing bowl, whisk the egg whites until they are just frothy.
4
Add the nonfat Greek yogurt, whey protein isolate, the remaining honey, and vanilla extract to the egg whites. Stir until the mixture is smooth and well combined.
5
Pour the cheesecake mixture over the prepared almond crust, smoothing the top with a spatula.
6
Bake in the preheated oven for 20-25 minutes or until the edges set and the center is just slightly jiggly.
7
Remove from the oven and let cool to room temperature. Refrigerate for at least 2 hours to allow the cheesecake to firm up.
8
Serve chilled and enjoy your guilt-free, protein-packed dessert.