Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Non-fat Greek Yogurt; 1 oz Low-fat Cream Cheese; 1 large Egg White; 1/2 tbsp Whey Protein Isolate; 2 tbsp Graham Cracker Crumbs; 2 tbsp Monk Fruit Sweetener; 1 tsp Vanilla Extract

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

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

Baked Greek yogurt and low-fat cream cheese whisked with vanilla over a light graham cracker crust for a velvety finish.

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NUTRITION

Protein

29.1g

Fat

8.4g

Carbs

33.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

1 oz Low-fat Cream Cheese

1 large Egg White

1/2 tbsp Whey Protein Isolate

2 tbsp Graham Cracker Crumbs

2 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

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PREPARATION

1
Preheat oven to 325°F and lightly grease a small 4-inch ramekin or springform pan.
2
Press the graham cracker crumbs into the bottom of the dish to form an even, thin base.
3
In a medium mixing bowl, whisk together the Greek yogurt, softened low-fat cream cheese, and monk fruit sweetener until the mixture is completely smooth and no lumps remain.
4
Gently stir in the egg white, vanilla extract, and whey protein isolate until just combined, taking care not to over-mix.
5
Pour the cheesecake batter over the graham cracker crust and smooth the top with a spatula.
6
Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle when moved.
7
Remove from the oven and allow to cool at room temperature for 30 minutes, then refrigerate for at least 3 hours before serving to achieve a velvety texture.