Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Nonfat Greek Yogurt; 15 g Vanilla Whey Protein Isolate; 20 g Almond Flour; 1 large Egg White; 20 g Mixed Berries; 1 tsp Erythritol

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

Savor a light, protein-packed twist on classic cheesecake. This dessert features a silky blend of nonfat Greek yogurt and a hint of vanilla whey protein, balanced with a delicate almond flour crust and accented by a burst of mixed berries. The result is a refreshingly creamy cheesecake that satisfies your sweet tooth while supporting your fitness goals.

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NUTRITION

Protein

41.4g

Fat

10.5g

Carbs

19.7g

SERVINGS

1 serving

INGREDIENTS

8 oz Nonfat Greek Yogurt

15 g Vanilla Whey Protein Isolate

20 g Almond Flour

1 large Egg White

20 g Mixed Berries

1 tsp Erythritol

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PREPARATION

1
Preheat your oven to 350°F.
2
In a small bowl, combine the almond flour and press it evenly into the base of a lined mini cheesecake pan or ramekin to form a light, thin crust.
3
In a separate mixing bowl, whisk together the nonfat Greek yogurt, vanilla whey protein isolate, egg white, and erythritol until smooth and well combined.
4
Pour the creamy yogurt mixture over the almond flour crust, smoothing the top with a spatula.
5
Bake in the preheated oven for 15 minutes or until the edges begin to set lightly.
6
Remove from the oven and allow the cheesecake to cool to room temperature. For a firmer texture, refrigerate for at least 2 hours.
7
Before serving, top with mixed berries for a burst of freshness.