Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Nonfat Greek Yogurt; 12g Vanilla Whey Protein Isolate; 1 large Egg White; 3 tbsp Almond Flour; 1 tsp Maple Syrup; 1 tbsp Monk Fruit Sweetener; 1 tsp Vanilla Extract; 1 tsp Lemon Juice

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 cheesecake with a pressed almond flour crust, flavored with vanilla and lemon for a silky smooth finish.

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NUTRITION

Protein

41.5g

Fat

11g

Carbs

19.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

12g Vanilla Whey Protein Isolate

1 large Egg White

3 tbsp Almond Flour

1 tsp Maple Syrup

1 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

1 tsp Lemon Juice

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PREPARATION

1
Preheat oven to 325°F and line a small ramekin or springform pan with parchment paper.
2
Mix almond flour and maple syrup in a small bowl until crumbly, then press firmly into the bottom of the pan to form the crust.
3
In a medium bowl, whisk together the Greek yogurt, egg white, whey protein, monk fruit, vanilla, and lemon juice until completely smooth.
4
Pour the yogurt mixture over the crust and smooth the top with a spatula.
5
Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.
6
Allow to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to achieve a dense, creamy consistency.