Name: Silky Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.7 cup Nonfat Greek Yogurt; 0.75 scoop Vanilla Whey Protein Isolate; 1 large Egg White; 2.5 tablespoons Almond Flour; 1 teaspoon Coconut Oil; 1 tablespoon Monkfruit Sweetener; 1 teaspoon Vanilla Extract; 0.5 teaspoon Lemon Zest

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 cheesecake over a light almond base, chilled to create a velvety smooth texture.

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NUTRITION

Protein

41.7g

Fat

14.1g

Carbs

18.9g

SERVINGS

1 serving

INGREDIENTS

0.7 cup Nonfat Greek Yogurt

0.75 scoop Vanilla Whey Protein Isolate

1 large Egg White

2.5 tablespoons Almond Flour

1 teaspoon Coconut Oil

1 tablespoon Monkfruit Sweetener

1 teaspoon Vanilla Extract

0.5 teaspoon Lemon Zest

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or a large ramekin.
2
In a small bowl, mix the almond flour with the melted coconut oil until it reaches a sandy consistency, then press firmly into the bottom of the prepared pan to form a base.
3
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, monkfruit sweetener, vanilla extract, and lemon zest until the batter is completely smooth and free of lumps.
4
Pour the yogurt mixture over the almond base and smooth the top with a spatula.
5
Bake for 25 to 30 minutes, or until the edges are set but the center still has a slight jiggle.
6
Remove from the oven and let it cool to room temperature before transferring to the refrigerator.
7
Chill for at least 2 hours, or ideally overnight, to allow the texture to fully set and become silky before serving.