Name: Silky Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Nonfat Greek Yogurt; 20g Vanilla Whey Protein Powder; 1 large Egg White; 3 tbsp Almond Flour; 1 tsp Coconut Oil (melted); 1 tbsp Monk Fruit Sweetener; 1/2 tsp Vanilla Extract

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

Baked Greek yogurt and vanilla protein over an almond flour base, finished with a bright and zesty lemon aroma.

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NUTRITION

Protein

41.8g

Fat

16.9g

Carbs

15.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Greek Yogurt

20g Vanilla Whey Protein Powder

1 large Egg White

3 tbsp Almond Flour

1 tsp Coconut Oil (melted)

1 tbsp Monk Fruit Sweetener

1/2 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or a large ramekin.
2
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency, then press firmly into the bottom of the prepared pan.
3
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.
4
Pour the yogurt mixture over the almond crust and smooth the top with a spatula.
5
Bake for 25-30 minutes, or until the edges are set and the center has a very slight jiggle.
6
Remove from the oven and let it cool to room temperature, then refrigerate for at least 3 hours, or ideally overnight, to allow the texture to become velvety and firm.