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

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

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

Oven-baked Greek yogurt and vanilla protein cheesecake, flavored with fresh lemon zest for a bright and velvety bite.

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NUTRITION

Protein

42.2g

Fat

11.8g

Carbs

26.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

3 tablespoons Liquid Egg Whites

3 tablespoons Almond Flour

0.4 scoop Vanilla Whey Protein Powder

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

1 teaspoon Lemon Zest

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PREPARATION

1
Preheat your oven to 325°F (160°C) and line a 4-inch springform pan or a small oven-safe ramekin with parchment paper.
2
In a medium mixing bowl, whisk together the non-fat Greek yogurt, liquid egg whites, and vanilla extract until the mixture is completely smooth and combined.
3
Add the vanilla whey protein powder, almond flour, and monk fruit sweetener to the wet ingredients, whisking gently until no dry clumps remain.
4
Stir in the fresh lemon zest to distribute it evenly throughout the batter.
5
Pour the cheesecake batter into the prepared pan and tap it firmly on the counter a few times to remove any trapped air bubbles.
6
Bake for 25 to 30 minutes, or until the edges are set and slightly golden, while the center remains slightly jiggly.
7
Remove from the oven and let it cool completely at room temperature.
8
Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight, to allow the texture to firm up before serving.