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 Plain Greek Yogurt; 2 ounces Low-fat Cream Cheese; 0.5 scoop Vanilla Whey Protein Isolate; 2 tablespoons Liquid Egg Whites; 1.5 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

Smooth Greek yogurt and vanilla whey whisked with light cream cheese and baked over a nutty almond base for a velvety finish.

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NUTRITION

Protein

44.5g

Fat

17.5g

Carbs

17g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

2 ounces Low-fat Cream Cheese

0.5 scoop Vanilla Whey Protein Isolate

2 tablespoons Liquid Egg Whites

1.5 tablespoons Almond Flour

2 tablespoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or ramekin.
2
Mix the almond flour with a teaspoon of water and a pinch of monk fruit to form a crumbly dough, then press it firmly into the bottom of the pan.
3
In a medium mixing bowl, beat the softened cream cheese and Greek yogurt together until no lumps remain.
4
Whisk in the liquid egg whites, vanilla whey protein, monk fruit sweetener, and vanilla extract until the batter is completely smooth.
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 3 hours to allow the proteins to set into a creamy, dense texture before serving.