Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Nonfat Plain Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 2 tablespoons Liquid Egg Whites; 6 tablespoons Almond Flour; 1 teaspoon Coconut Oil; 2 tablespoons 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

Baked Greek yogurt cheesecake with a nutty almond flour crust, finished with a hint of vanilla for a perfectly velvety texture.

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NUTRITION

Protein

47.4g

Fat

27.4g

Carbs

18.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

2 tablespoons Liquid Egg Whites

6 tablespoons Almond Flour

1 teaspoon Coconut Oil

2 tablespoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (160°C).
2
In a small bowl, combine the almond flour and melted coconut oil until the mixture resembles wet sand.
3
Press the almond flour mixture firmly into the bottom of a 4-inch ramekin or small springform pan to create an even crust.
4
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg whites, monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.
5
Pour the cheesecake filling over the prepared crust and use a spatula to smooth the surface.
6
Bake for 25 to 30 minutes, or until the edges are set and slightly golden, but the center still has a very slight jiggle.
7
Remove from the oven and allow it to cool to room temperature on a wire rack.
8
Transfer to the refrigerator and chill for at least 2 hours, or overnight, to allow the cheesecake to fully set and develop its velvety texture.