Name: Creamy 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; 10g Vanilla Whey Protein Isolate; 1 large Egg White; 2 tbsp Almond Flour; 1 tsp Coconut Oil; 50g Mixed Berries; 1/2 tsp Vanilla Extract; 1 tsp Stevia or Monkfruit 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 with a hint of vanilla and a nutty almond crust, finished with a burst of fresh, juicy berries.

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NUTRITION

Protein

38.6g

Fat

12.8g

Carbs

19.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

10g Vanilla Whey Protein Isolate

1 large Egg White

2 tbsp Almond Flour

1 tsp Coconut Oil

50g Mixed Berries

1/2 tsp Vanilla Extract

1 tsp Stevia or Monkfruit sweetener

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency, then press firmly into the bottom of the pan to form the crust.
3
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg white, vanilla extract, and sweetener until the batter is completely smooth and free of lumps.
4
Pour the cheesecake batter over the almond crust and smooth the top with a spatula.
5
Bake for 25 to 30 minutes, or until the edges are set and slightly golden while the center remains just a bit jiggly.
6
Remove from the oven and allow it to cool at room temperature for 30 minutes, then transfer to the refrigerator for at least 2 hours to set completely.
7
Top with fresh mixed berries just before serving for a bright, tart finish.