Name: Silky Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2/3 cup Non-fat Greek Yogurt; 1/2 scoop Vanilla Whey Protein Powder; 1 large Egg White; 3 tbsp Almond Flour; 1.5 tsp Coconut Oil, melted; 1 tsp Maple Syrup; 1/2 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

Silky Greek Yogurt Protein Cheesecake

Whisked Greek yogurt and vanilla protein baked over a toasted almond crust, finished with a hint of bright lemon zest.

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NUTRITION

Protein

36.1g

Fat

18.8g

Carbs

16.7g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Non-fat Greek Yogurt

1/2 scoop Vanilla Whey Protein Powder

1 large Egg White

3 tbsp Almond Flour

1.5 tsp Coconut Oil, melted

1 tsp Maple Syrup

1/2 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 ramekin.
2
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.
3
Press the almond flour mixture firmly into the bottom of the prepared pan to form an even crust layer.
4
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg white, maple syrup, and vanilla extract until the batter is completely smooth.
5
Pour the cheesecake batter over the almond crust and smooth the top with a spatula.
6
Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
7
Remove from the oven and allow it to cool to room temperature, then refrigerate for at least 2 hours to achieve a silky texture before serving.