Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Low-Fat Greek Yogurt (2%); 14g Vanilla Whey Protein Isolate; 2 large Egg Whites; 2 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 velvety cheesecake made with protein-rich Greek yogurt and vanilla bean, baked until set with a buttery almond flour base.

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NUTRITION

Protein

42.2g

Fat

11.1g

Carbs

14g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-Fat Greek Yogurt (2%)

14g Vanilla Whey Protein Isolate

2 large Egg Whites

2 tbsp Almond Flour

1 tsp Vanilla Extract

2 tbsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F (160°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 or stevia to create a crumbly paste, then press it firmly into the bottom of the prepared pan to form the base.
3
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, monk fruit sweetener, and vanilla extract until the batter is completely smooth and free of lumps.
4
Pour the yogurt mixture over the almond flour base 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 it to cool to room temperature, then refrigerate for at least 2 hours to allow the cheesecake to firm up before serving.