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 Greek Yogurt; 1/4 cup Liquid Egg Whites; 10g Vanilla Whey Protein Powder; 1 ounce Neufchatel Cheese; 2 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

Whisked Greek yogurt and vanilla protein baked into a light, crustless cake with a hint of lemon and a velvety finish.

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NUTRITION

Protein

43g

Fat

13.5g

Carbs

15g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1/4 cup Liquid Egg Whites

10g Vanilla Whey Protein Powder

1 ounce Neufchatel Cheese

2 tablespoons Almond Flour

1 teaspoon Vanilla Extract

2 tablespoons Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and line a small 4-inch or 6-inch springform pan with parchment paper.
2
In a medium mixing bowl, whisk together the Greek yogurt and softened Neufchatel cheese until completely smooth and no lumps remain.
3
Add the liquid egg whites, vanilla extract, and monk fruit sweetener, whisking gently until combined.
4
Sift in the vanilla protein powder and almond flour, folding the dry ingredients into the wet mixture until just incorporated.
5
Pour the batter into the prepared pan and tap it on the counter to release any air bubbles.
6
Bake for 25 to 30 minutes, or until the edges are firm and the center has a slight jiggle.
7
Remove from the oven and allow to cool at room temperature for 30 minutes before transferring to the refrigerator.
8
Chill for at least 3 hours, or preferably overnight, to allow the cheesecake to set to a creamy consistency.