Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Plain Greek Yogurt; 0.4 scoop Vanilla Whey Protein Powder; 3 tablespoons Liquid Egg Whites; 3 tablespoons Almond Flour; 1 tablespoon Monk Fruit Sweetener; 1 teaspoon Vanilla Extract

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 crustless cheesecake whipped with Greek yogurt and vanilla protein, baked until set and served with a velvety smooth finish.

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NUTRITION

Protein

42.5g

Fat

11g

Carbs

15.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

0.4 scoop Vanilla Whey Protein Powder

3 tablespoons Liquid Egg Whites

3 tablespoons Almond Flour

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat oven to 325°F (165°C) and line a 4-inch springform pan or large ramekin with parchment paper.
2
In a medium bowl, whisk together the Greek yogurt, liquid egg whites, and vanilla extract until completely smooth.
3
Add the vanilla protein powder, monk fruit sweetener, and almond flour to the wet ingredients, stirring until no clumps remain.
4
Pour the batter into the prepared pan and tap it gently on the counter to release any air bubbles.
5
Bake for 25 to 30 minutes, or until the edges are firm but the center still has a slight jiggle.
6
Allow the cheesecake to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to achieve a velvety smooth texture.