Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Nonfat Greek Yogurt; 2 oz Low-Fat Cream Cheese; 1 scoop Whey Protein Isolate (30g); 1 tbsp Honey; 2 tbsp Almond Flour

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 and protein-packed dessert that blends tangy Greek yogurt with a creamy low-fat cream cheese base, enriched by a scoop of whey protein and a subtle hint of honey, all set on a delicate almond flour crust.

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NUTRITION

Protein

56g

Fat

12g

Carbs

36g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

2 oz Low-Fat Cream Cheese

1 scoop Whey Protein Isolate (30g)

1 tbsp Honey

2 tbsp Almond Flour

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PREPARATION

1
Preheat the oven to 350°F (175°C). Lightly grease a small, oven-safe dish or springform pan.
2
In a large bowl, combine the nonfat Greek yogurt, low-fat cream cheese, and whey protein isolate. Whisk until the mixture is smooth and uniform.
3
Stir in the honey to add a touch of natural sweetness to the blend.
4
In a separate small bowl, mix the almond flour with a tiny pinch of salt (optional) to form the crust.
5
Press the almond flour mixture evenly across the bottom of your prepared dish to form a thin crust layer.
6
Pour the cheesecake mixture over the almond crust, smoothing the top with a spatula.
7
Bake in the preheated oven for 18-20 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
8
Allow the cheesecake to cool to room temperature. For best texture and flavor, chill in the refrigerator for at least 2 hours before serving.
9
Slice and enjoy this delicious, protein-packed treat.