Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.8 cup Non-fat Greek Yogurt; 0.5 scoop Vanilla Whey Protein; 1.5 large Egg Whites; 2 tbsp Almond Flour; 1.5 tsp Oat Flour; 1 tsp Coconut Oil; 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

Whipped Greek yogurt and vanilla protein baked over a toasted almond-oat crust, finished with a bright hint of lemon and a velvety smooth texture.

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NUTRITION

Protein

41.2g

Fat

14.2g

Carbs

15.4g

SERVINGS

1 serving

INGREDIENTS

0.8 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein

1.5 large Egg Whites

2 tbsp Almond Flour

1.5 tsp Oat Flour

1 tsp Coconut Oil

1 tsp Vanilla Extract

2 tbsp Monk Fruit Sweetener

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PREPARATION

1
Preheat oven to 325°F (165°C).
2
Mix almond flour, oat flour, and melted coconut oil in a small bowl until the mixture resembles wet sand.
3
Press the crust mixture firmly into the bottom of a small 4-inch springform pan or lined ramekin.
4
In a separate bowl, whisk together the Greek yogurt, protein powder, egg whites, monk fruit, and vanilla until the batter is completely smooth.
5
Pour the yogurt filling over the prepared 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 cool at room temperature for 30 minutes before transferring to the fridge.
8
Refrigerate for at least 2 hours to allow the cheesecake to fully set before serving.