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 Plain Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 3 tablespoons Liquid Egg Whites; 2 tablespoons Almond Flour; 1 teaspoon Coconut Oil; 2 tablespoons Monk Fruit Sweetener; 0.5 teaspoon Vanilla Extract; 0.5 teaspoon Lemon Zest

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 cheesecake over a toasted almond crust, finished with a burst of bright lemon zest.

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NUTRITION

Protein

42g

Fat

12.1g

Carbs

26g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

3 tablespoons Liquid Egg Whites

2 tablespoons Almond Flour

1 teaspoon Coconut Oil

2 tablespoons Monk Fruit Sweetener

0.5 teaspoon Vanilla Extract

0.5 teaspoon Lemon Zest

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PREPARATION

1
Preheat your oven to 325°F (160°C) and grease a small 4-inch springform pan or oven-safe ramekin.
2
In a small bowl, mix the almond flour and melted coconut oil until it reaches a sandy consistency.
3
Press the almond flour mixture firmly into the bottom of the prepared pan to form a thin crust.
4
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg whites, monk fruit sweetener, vanilla extract, and lemon zest until completely smooth.
5
Pour the yogurt mixture over the 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 let it cool at room temperature for 30 minutes.
8
Refrigerate for at least 3 hours, or preferably overnight, to allow the cheesecake to fully set before serving.