Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 175g Non-fat Greek Yogurt; 20g Vanilla Whey Protein Isolate; 1 large Egg White; 15g Almond Flour; 5g Coconut Oil; 1 tsp Vanilla Extract; 1 tbsp 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

Baked Greek yogurt and vanilla protein cheesecake on a toasted almond crust, finished with a hint of bright lemon zest.

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NUTRITION

Protein

42.8g

Fat

13.8g

Carbs

15g

SERVINGS

1 serving

INGREDIENTS

175g Non-fat Greek Yogurt

20g Vanilla Whey Protein Isolate

1 large Egg White

15g Almond Flour

5g Coconut Oil

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan.
2
Stir together the almond flour and melted coconut oil in a small bowl until it reaches a sandy consistency.
3
Press the almond mixture firmly into the bottom of the prepared pan to form an even crust.
4
In a medium mixing bowl, whisk the Greek yogurt, protein powder, egg white, vanilla extract, and monk fruit sweetener until completely smooth.
5
Pour the protein filling over the crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes or until the edges are firm and the center has a slight wobble.
7
Remove from the oven and allow to cool completely at room temperature before transferring to the refrigerator.
8
Chill for at least 3 hours to allow the cheesecake to set into a creamy, sliceable texture.