Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Non-fat Plain Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 1 Large Egg; 3 tbsp Almond Flour; 1 tsp Vanilla Extract; 2 tbsp Monk Fruit Sweetener

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

A protein-rich cheesecake made with Greek yogurt and vanilla whey, baked over a nutty almond crust with a bright and citrusy lemon zest.

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NUTRITION

Protein

34.8g

Fat

16.2g

Carbs

19.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 Large Egg

3 tbsp Almond Flour

1 tsp Vanilla Extract

2 tbsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or a large ramekin.
2
In a small bowl, mix the almond flour with a teaspoon of water until it reaches a sandy consistency, then press it firmly into the bottom of the pan to form the crust.
3
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg, vanilla extract, and monk fruit sweetener until the batter is completely smooth and lump-free.
4
Pour the cheesecake batter over the almond crust and smooth the top with a spatula.
5
Bake for 25 to 30 minutes, or until the edges are set and slightly golden, but the center still has a slight jiggle.
6
Remove from the oven and allow to cool to room temperature before transferring to the refrigerator.
7
Chill for at least 2 hours, or ideally overnight, to allow the texture to become firm and creamy before serving.