Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.8 cup Non-fat Plain Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 1 Large Egg; 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

A velvety cheesecake made with protein-rich Greek yogurt and vanilla, baked until set and finished with a delicate, toasted almond flour crust.

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NUTRITION

Protein

40.3g

Fat

13g

Carbs

15.9g

SERVINGS

1 serving

INGREDIENTS

0.8 cup Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 Large Egg

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 (160°C) and lightly grease a small 4-inch springform pan or ramekin.
2
In a small bowl, mix the almond flour with a teaspoon of water or a pinch of sweetener to create a crumbly paste, then press it firmly into the bottom of the prepared pan.
3
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg, vanilla extract, and monk fruit sweetener until the batter is completely smooth and free of lumps.
4
Pour the cheesecake batter over the almond flour base 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 let it 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 creamy before serving.