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; 20g Vanilla Whey Protein Powder; 2 tbsp Egg Whites; 2 tbsp Almond Flour; 1 tsp Vanilla Extract; 1 tsp Lemon Zest; 1 tbsp Stevia

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 with creamy Greek yogurt and vanilla protein over a grain-free almond crust, resulting in a perfectly toasted finish.

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NUTRITION

Protein

42.3g

Fat

11.5g

Carbs

13.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-fat Greek Yogurt

20g Vanilla Whey Protein Powder

2 tbsp Egg Whites

2 tbsp Almond Flour

1 tsp Vanilla Extract

1 tsp Lemon Zest

1 tbsp Stevia

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch mini springform pan or a large oven-safe ramekin.
2
Press the almond flour firmly into the bottom of the prepared pan to create a thin, even crust layer.
3
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, stevia, vanilla extract, and lemon zest until the batter is completely smooth and no lumps remain.
4
Pour the yogurt mixture over the almond flour base and smooth the top with a spatula or the back of a spoon.
5
Bake for 25 to 30 minutes, or until the edges are firm and slightly golden while the center remains slightly jiggly to the touch.
6
Remove from the oven and let it cool to room temperature on a wire rack.
7
Refrigerate for at least 3 hours, or overnight, to allow the cheesecake to set into a dense and creamy consistency before serving.