Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Nonfat Greek Yogurt; 2 oz Low-Fat Cream Cheese; 1 large Egg White; 10 g Vanilla Whey Protein Powder; 2 tsp 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

A light yet creamy cheesecake that packs a protein punch. This dessert combines nonfat Greek yogurt, a touch of low‐fat cream cheese, and a hint of whey protein to create a smooth filling atop a delicate almond flour crust, all subtly sweetened with honey.

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NUTRITION

Protein

35.6g

Fat

12.5g

Carbs

24.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Nonfat Greek Yogurt

2 oz Low-Fat Cream Cheese

1 large Egg White

10 g Vanilla Whey Protein Powder

2 tsp Honey

2 tbsp Almond Flour

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PREPARATION

1
Preheat a small oven-safe dish or pan if desired to set the crust. In a small bowl, combine the almond flour with 1 teaspoon of honey until the mixture is slightly clumpy.
2
Press the almond flour mixture evenly into the base of a small springform pan or mini cheesecake mold to form a thin crust. Set aside.
3
In a blender or food processor, blend together the nonfat Greek yogurt, low-fat cream cheese, egg white, whey protein powder, and the remaining 1 teaspoon of honey until smooth and creamy.
4
Pour the filling mixture over the almond flour crust, smoothing the top with a spatula.
5
Chill the cheesecake in the refrigerator for at least 3 hours, or until firm.
6
Once set, slice and serve chilled. Enjoy this light, protein-packed treat!