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; 0.5 scoop Vanilla Whey Protein Powder; 1 large Egg White; 3.5 tablespoons Almond Flour; 1 teaspoon Vanilla Extract; 2 tablespoons 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 protein-packed cheesecake baked with Greek yogurt and vanilla bean, featuring a light almond flour base and a silky smooth finish.

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NUTRITION

Protein

43.8g

Fat

12.7g

Carbs

14.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

3.5 tablespoons Almond Flour

1 teaspoon Vanilla Extract

2 tablespoons Monk Fruit Sweetener

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PREPARATION

1
Preheat oven to 325°F (165°C) and lightly grease a 4-inch springform pan or oven-safe ramekin.
2
Mix the almond flour with a tiny splash of water in a small bowl to form a crumbly dough, then press it into the bottom of the prepared pan.
3
Whisk the Greek yogurt, vanilla protein powder, egg white, monk fruit sweetener, and vanilla extract in a bowl until the mixture is creamy and free of lumps.
4
Pour the cheesecake batter over the almond base and level the top with a spoon.
5
Bake for 25 to 30 minutes until the edges are firm but the center remains slightly wobbly.
6
Let the cheesecake cool completely at room temperature, then refrigerate for at least 2 hours before serving to ensure it is perfectly chilled.