Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Non-fat Greek Yogurt; 10 grams Vanilla Whey Protein Isolate; 1 large Egg White; 2 tablespoons Almond Flour; 1 tablespoon Oat Flour; 2 teaspoons Coconut Oil; 1 teaspoon Vanilla Extract; 1 tablespoon Monk Fruit Sweetener

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

A baked Greek yogurt cheesecake with a toasted almond crust and vanilla bean, finished with a silky smooth texture.

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NUTRITION

Protein

33.6g

Fat

17.1g

Carbs

19.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

10 grams Vanilla Whey Protein Isolate

1 large Egg White

2 tablespoons Almond Flour

1 tablespoon Oat Flour

2 teaspoons Coconut Oil

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or large ramekin.
2
Combine the almond flour, oat flour, and melted coconut oil in a small bowl until the mixture resembles wet sand.
3
Press the crust mixture firmly into the bottom of the prepared pan.
4
In a separate bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, vanilla extract, and monk fruit sweetener until completely smooth.
5
Pour the cheesecake batter over the crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.
7
Remove from the oven and allow it to cool to room temperature before refrigerating for at least 2 hours to achieve a silky consistency.