Name: 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; 10g Vanilla Whey Protein Powder; 1 large Egg White; 3 tbsp Almond Flour; 1 tbsp Monk Fruit Sweetener; 0.5 tsp Vanilla Extract; 1 tsp Lemon Zest

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 in a ramekin with Greek yogurt and vanilla protein over a nutty almond crust, this treat has a perfectly velvety finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

34.1g

Fat

11.1g

Carbs

12.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Plain Greek Yogurt

10g Vanilla Whey Protein Powder

1 large Egg White

3 tbsp Almond Flour

1 tbsp Monk Fruit Sweetener

0.5 tsp Vanilla Extract

1 tsp Lemon Zest

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch ramekin or small springform pan.
2
In a small bowl, combine the almond flour with one teaspoon of water and a pinch of monk fruit sweetener to form a crumbly dough.
3
Press the almond mixture firmly into the bottom of the prepared ramekin to create an even crust layer.
4
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg white, vanilla extract, remaining monk fruit sweetener, and lemon zest until the batter is completely smooth.
5
Pour the yogurt mixture over the almond crust and tap the ramekin gently on the counter to release any air bubbles.
6
Bake for 25 to 30 minutes until the edges are firm but the center remains slightly jiggly.
7
Remove from the oven and allow the cheesecake to cool to room temperature.
8
Refrigerate for at least 2 hours to allow the cake to set into a velvety texture before serving.