Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Nonfat Greek Yogurt; 1.5 oz Neufchatel Cheese; 10g Vanilla Whey Protein Powder; 1 large Egg White; 2 tbsp Almond Flour; 2 tbsp 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

Greek yogurt and Neufchatel cheese baked over a toasted almond flour crust, finished with a bright hint of lemon and vanilla.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

41.4g

Fat

17g

Carbs

14.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1.5 oz Neufchatel Cheese

10g Vanilla Whey Protein Powder

1 large Egg White

2 tbsp Almond Flour

2 tbsp Monk Fruit Sweetener

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or a large ramekin.
2
Mix the almond flour with a teaspoon of water or a dash of sweetener and press it firmly into the bottom of the pan to form a thin crust.
3
In a medium bowl, whisk together the Greek yogurt and softened Neufchatel cheese until completely smooth.
4
Add the egg white, vanilla protein powder, and monk fruit sweetener to the yogurt mixture, whisking until no lumps remain.
5
Pour the cheesecake batter over the almond flour crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes, or 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 transferring to the refrigerator.
8
Chill for at least 2 hours to allow the texture to firm up before serving.