Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 100g Non-fat Greek Yogurt; 60g Low-Fat Cream Cheese; 20g Whey Protein Isolate; 1 large Egg White; 1 tsp Vanilla Extract; 1 tsp Erythritol; 15g Almond Flour

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

Enjoy a light, creamy cheesecake that packs a protein punch! This dessert features a tangy blend of Greek yogurt and low-fat cream cheese combined with protein powder and a delicate almond flour crust. A perfectly balanced treat that satisfies your sweet cravings while staying within your calorie and protein goals.

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NUTRITION

Protein

43g

Fat

16.5g

Carbs

13.4g

SERVINGS

1 serving

INGREDIENTS

100g Non-fat Greek Yogurt

60g Low-Fat Cream Cheese

20g Whey Protein Isolate

1 large Egg White

1 tsp Vanilla Extract

1 tsp Erythritol

15g Almond Flour

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PREPARATION

1
Preheat your oven to 300°F (150°C). Lightly grease a small ramekin or oven-safe dish.
2
In a bowl, whisk together the non-fat Greek yogurt, low-fat cream cheese, whey protein isolate, egg white, vanilla extract, and erythritol until smooth and well-combined.
3
In a separate small bowl, mix the almond flour with a tiny drop of water (if needed) to help it bind, forming a crumbly crust.
4
Evenly press the almond flour mixture into the bottom of your ramekin to form a thin crust.
5
Pour the cheesecake mixture over the crust, smoothing the top with a spatula.
6
Bake in the preheated oven for about 20-25 minutes, or until the edges set and the center is just slightly jiggly.
7
Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours for proper setting.
8
Serve chilled and enjoy the creamy, protein-packed dessert.