Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

Baked Greek yogurt and vanilla whey protein over a light almond flour crust, resulting in a perfectly creamy texture.

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NUTRITION

406kcal
Protein
50.7g
Fat
16.2g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein

1 large Egg White

4 tablespoons Almond Flour

1 teaspoon Monk Fruit Sweetener

0.5 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat oven to 325°F (160°C).

  • 2

    Press the almond flour into the bottom of a small springform pan or ramekin to form a thin crust.

  • 3

    In a medium bowl, whisk together the Greek yogurt, protein powder, egg white, sweetener, and vanilla extract until completely smooth.

  • 4

    Pour the yogurt mixture over the almond crust.

  • 5

    Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.

  • 6

    Allow to cool at room temperature, then refrigerate for at least 3 hours to achieve a firm, chilled texture.

Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

Baked Greek yogurt and vanilla whey protein over a light almond flour crust, resulting in a perfectly creamy texture.

NUTRITION

406kcal
Protein
50.7g
Fat
16.2g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein

1 large Egg White

4 tablespoons Almond Flour

1 teaspoon Monk Fruit Sweetener

0.5 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat oven to 325°F (160°C).

  • 2

    Press the almond flour into the bottom of a small springform pan or ramekin to form a thin crust.

  • 3

    In a medium bowl, whisk together the Greek yogurt, protein powder, egg white, sweetener, and vanilla extract until completely smooth.

  • 4

    Pour the yogurt mixture over the almond crust.

  • 5

    Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.

  • 6

    Allow to cool at room temperature, then refrigerate for at least 3 hours to achieve a firm, chilled texture.