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 Greek Yogurt; 15g Vanilla Whey Protein Isolate; 1/2 Large Egg; 15g Almond Flour; 5g Grass-fed Butter; 1 tsp Monk Fruit Sweetener; 1/2 tsp Vanilla Extract

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 over a nutty almond flour crust, resulting in a rich and velvety finish.

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NUTRITION

Protein

33.2g

Fat

14.7g

Carbs

9.9g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Greek Yogurt

15g Vanilla Whey Protein Isolate

1/2 Large Egg

15g Almond Flour

5g Grass-fed Butter

1 tsp Monk Fruit Sweetener

1/2 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch ramekin or springform pan.
2
In a small bowl, combine the almond flour and melted grass-fed butter 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 separate mixing bowl, whisk together the Greek yogurt, protein powder, half of a beaten egg, monk fruit, and vanilla extract until the batter is completely smooth.
5
Pour the cheesecake filling over the almond 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 jiggle.
7
Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to achieve a perfectly creamy texture.