Name: Creamy 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; 0.5 scoop Vanilla Whey Protein; 0.25 cup Liquid Egg Whites; 4 tbsp Almond Flour; 1 tsp Coconut Oil; 2 tbsp Monk Fruit Sweetener; 1 tsp Vanilla Extract; 1 tsp Lemon Zest

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 and vanilla protein cheesecake over a grain-free almond crust, finished with a hint of lemon for a silky smooth texture.

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NUTRITION

Protein

48g

Fat

20.2g

Carbs

17.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein

0.25 cup Liquid Egg Whites

4 tbsp Almond Flour

1 tsp Coconut Oil

2 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

1 tsp Lemon Zest

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or small ramekin.
2
Combine the almond flour and melted coconut oil in a small bowl, then press the mixture firmly into the bottom of the prepared pan to form the crust.
3
In a medium mixing bowl, whisk together the Greek yogurt, vanilla whey protein, liquid egg whites, monk fruit sweetener, vanilla extract, and lemon zest until the batter is completely smooth and free of lumps.
4
Pour the cheesecake filling over the almond crust and smooth the top with a spatula.
5
Bake for 25 to 30 minutes, or until the edges are set and the center has a slight jiggle when shaken.
6
Remove from the oven and allow to cool to room temperature before transferring to the refrigerator.
7
Chill for at least 3 hours, or ideally overnight, to allow the cheesecake to set into a silky smooth texture before serving.