Name: Silky 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 Plain Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 1 large Egg White; 3 tablespoons Almond Flour; 1.25 tablespoons Maple Syrup; 1 teaspoon Vanilla Extract; 0.5 teaspoon Lemon Zest

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

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

A protein-packed dessert made with thick Greek yogurt and vanilla bean, baked over a toasted almond crust for a velvety finish.

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NUTRITION

Protein

37.3g

Fat

11.2g

Carbs

28.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

3 tablespoons Almond Flour

1.25 tablespoons Maple Syrup

1 teaspoon Vanilla Extract

0.5 teaspoon Lemon Zest

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch ramekin or small springform pan.
2
Mix the almond flour with one teaspoon of the maple syrup in a small bowl until it reaches a crumbly consistency.
3
Press the almond mixture firmly into the bottom of the prepared dish to create a thin, even crust.
4
In a separate bowl, whisk the Greek yogurt, vanilla protein powder, egg white, the remaining maple syrup, vanilla extract, and lemon zest until completely smooth and aerated.
5
Pour the yogurt filling over the almond crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes until the edges are set but the center remains slightly wobbly when shaken.
7
Allow the cheesecake to cool at room temperature before transferring to the refrigerator for at least 3 hours to develop a velvety texture.