Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Nonfat Plain Greek Yogurt; 20g Vanilla Whey Protein Powder; 1 Large Egg White; 3 tbsp Almond Flour; 1 tsp Coconut Oil (melted); 1 tsp Vanilla Extract; 1 tsp Lemon Zest; 2 tbsp Monk Fruit Sweetener (optional)

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 chilled protein cheesecake made with thick Greek yogurt and vanilla bean, set over a nutty almond flour base with a bright hint of lemon zest.

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NUTRITION

Protein

41.4g

Fat

17.2g

Carbs

12.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Plain Greek Yogurt

20g Vanilla Whey Protein Powder

1 Large Egg White

3 tbsp Almond Flour

1 tsp Coconut Oil (melted)

1 tsp Vanilla Extract

1 tsp Lemon Zest

2 tbsp Monk Fruit Sweetener (optional)

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
In a small bowl, mix the almond flour with the melted coconut oil until it reaches a sandy consistency.
3
Press the almond flour mixture firmly into the bottom of the prepared pan to form a thin crust.
4
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, vanilla extract, lemon zest, and monk fruit sweetener until completely smooth.
5
Pour the yogurt mixture over the almond flour crust and smooth the top with a spatula.
6
Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
7
Remove from the oven and let it cool to room temperature, then refrigerate for at least 3 hours or overnight to fully set.
8
Run a knife around the edge to release the cheesecake before serving chilled.