Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Non-fat Greek Yogurt; 0.5 scoop Vanilla Whey Protein Isolate; 1 Large Egg; 20g Blanched Almond Flour; 1 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

Creamy Greek Yogurt Protein Cheesecake

Oven-baked cheesecake made with thick Greek yogurt and vanilla bean, resting on a toasted almond crust with a hint of bright lemon zest.

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NUTRITION

Protein

41g

Fat

15.7g

Carbs

15.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

1 Large Egg

20g Blanched Almond Flour

1 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or a large oven-safe ramekin.
2
In a small bowl, mix the almond flour with a teaspoon of water or a pinch of monk fruit until it reaches a crumbly consistency, then press it firmly into the bottom of the prepared pan to form the crust.
3
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg, monk fruit sweetener, and vanilla extract until the batter is completely smooth and free of lumps.
4
Pour the cheesecake mixture over the almond crust and smooth the top with a spatula.
5
Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
6
Remove from the oven and allow it to cool to room temperature before transferring to the refrigerator.
7
Chill for at least 2 hours, or ideally overnight, to allow the texture to become firm and velvety before serving.