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 Non-fat Greek Yogurt; 1 large Egg White; 0.5 scoop Vanilla Whey Protein Powder; 4 tablespoons Almond Flour; 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

A velvety Greek yogurt cheesecake baked with a hint of vanilla and a grain-free almond crust, finished with a bright and zesty lemon twist.

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NUTRITION

Protein

39.6g

Fat

15.1g

Carbs

16.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

1 large Egg White

0.5 scoop Vanilla Whey Protein Powder

4 tablespoons Almond Flour

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, mix the almond flour with a teaspoon of water or a pinch of monk fruit to create a slightly damp crumble.
3
Press the almond mixture firmly into the bottom of a 4-inch mini springform pan or a large oven-safe ramekin to form the crust.
4
In a medium mixing bowl, whisk together the Greek yogurt, egg white, protein powder, monk fruit, and vanilla extract 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, or until the edges are firm but the center still has a slight jiggle.
7
Remove from the oven and allow to cool at room temperature for 30 minutes.
8
Transfer to the refrigerator and chill for at least 2 hours to allow the proteins to set into a creamy, sliceable texture.