Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Greek Yogurt; 1 large Egg White; 0.5 scoop Vanilla Whey Protein Powder; 5 tbsp Almond Flour; 0.5 tbsp Grass-fed Butter; 2 tbsp Monk Fruit Sweetener; 1 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

Creamy Greek yogurt and vanilla protein batter baked over a pressed almond flour crust for a satisfyingly dense and velvety finish.

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NUTRITION

Protein

45.6g

Fat

23.6g

Carbs

21.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1 large Egg White

0.5 scoop Vanilla Whey Protein Powder

5 tbsp Almond Flour

0.5 tbsp Grass-fed Butter

2 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

1 tsp Lemon Zest

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a 4-inch mini springform pan or ramekin.
2
In a small bowl, combine the almond flour and melted grass-fed butter until the mixture resembles wet sand.
3
Press the almond flour mixture firmly into the bottom of the prepared pan to form an even crust layer.
4
In a medium mixing bowl, whisk together the Greek yogurt, egg white, vanilla protein powder, monk fruit sweetener, vanilla extract, and lemon zest until completely smooth.
5
Pour the yogurt mixture over the prepared 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 to cool to room temperature before refrigerating for at least 2 hours to fully set.
8
Serve chilled, optionally topped with a few fresh berries if your macros allow.