Name: 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; 12 grams Vanilla Whey Protein Powder; 1 large Egg White; 3.5 tablespoons Almond Flour; 1 teaspoon Vanilla Extract; 1 teaspoon 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

Greek Yogurt Protein Cheesecake

Oven-baked Greek yogurt and vanilla bean cheesecake over a toasted almond flour crust with a velvety smooth finish.

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NUTRITION

Protein

42.8g

Fat

12.8g

Carbs

15.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

12 grams Vanilla Whey Protein Powder

1 large Egg White

3.5 tablespoons Almond Flour

1 teaspoon Vanilla Extract

1 teaspoon Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small oven-safe ramekin.
2
Mix the almond flour with a teaspoon of water or a pinch of monk fruit until it reaches a crumbly consistency.
3
Press the almond mixture firmly into the bottom of the ramekin to create a base.
4
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, vanilla extract, and monk fruit sweetener until the batter is completely smooth and lump-free.
5
Pour the cheesecake filling over the almond crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes until the edges are firm but the center remains slightly jiggly.
7
Remove from the oven and let it cool to room temperature before transferring to the refrigerator.
8
Chill for at least 2 hours to allow the cheesecake to set and develop its signature velvety texture.