Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Non-fat Plain Greek Yogurt; 20g Vanilla Whey Protein Powder; 60g Liquid Egg Whites; 15g Almond Flour; 5g Coconut Oil; 50g Mixed Berries; 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

A velvety Greek yogurt cheesecake baked over a toasted almond crust and topped with a warm berry compote.

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NUTRITION

Protein

41.8g

Fat

13.8g

Carbs

16g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Plain Greek Yogurt

20g Vanilla Whey Protein Powder

60g Liquid Egg Whites

15g Almond Flour

5g Coconut Oil

50g Mixed Berries

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 or small oven-safe ramekin.
2
In a small bowl, mix the almond flour and melted coconut oil until it reaches a sandy consistency, then press it firmly into the bottom of the pan to form the crust.
3
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, liquid egg whites, and monk fruit sweetener until the batter is completely smooth and silky.
4
Pour the cheesecake batter over the prepared almond crust and use a spatula to level the top.
5
Bake for 25 to 30 minutes until the edges are set and slightly golden, but the center still has a slight wobble when shaken.
6
Remove from the oven and let the cheesecake cool to room temperature, then place it in the refrigerator for at least 4 hours to set completely.
7
While the cheesecake sets, simmer the mixed berries in a small saucepan over medium heat until they soften into a thick sauce.
8
Serve the chilled cheesecake topped with the warm berry compote.