Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 20g Almond Flour; 140g Nonfat Greek Yogurt; 2 oz Low-Fat Cream Cheese; 1/3 scoop Whey Protein Isolate; 1 large Egg White; 2 tsp Honey

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 lighter twist on classic cheesecake that pairs creamy Greek yogurt and low‐fat cream cheese with a boost of protein from whey. Set on a delicate almond flour crust with a subtle honey sweetness, this dessert is baked to a tender finish and then chilled for a refreshing finish.

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NUTRITION

Protein

35.6g

Fat

14.5g

Carbs

24.4g

SERVINGS

1 serving

INGREDIENTS

20g Almond Flour

140g Nonfat Greek Yogurt

2 oz Low-Fat Cream Cheese

1/3 scoop Whey Protein Isolate

1 large Egg White

2 tsp Honey

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PREPARATION

1
Preheat your oven to 350°F (175°C).
2
In a small bowl, combine the almond flour, egg white, and honey. Mix until a crumbly dough forms, then press evenly into the bottom of a small springform or oven-safe dish to create the crust.
3
In a separate bowl, blend together the nonfat Greek yogurt, low-fat cream cheese, and whey protein isolate until smooth and creamy.
4
Pour the creamy mixture over the almond crust, smoothing the top with a spatula.
5
Bake in the preheated oven for 18-20 minutes or until the cheesecake is set around the edges.
6
Remove from the oven and allow to cool to room temperature, then refrigerate for at least 2 hours before serving for a firmer texture.
7
Enjoy your nutrient-packed, protein-rich dessert chilled!