Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.2 cups Non-fat Plain Greek Yogurt; 10g Vanilla Whey Protein Isolate; 1 large Egg White; 1.5 sheets Graham Crackers; 0.5 tbsp Grass-fed Butter; 1 tbsp Monk Fruit Sweetener; 0.5 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

Greek Yogurt Protein Cheesecake

A velvety baked cheesecake made with protein-rich Greek yogurt and vanilla, set atop a buttery graham cracker crust for a perfectly creamy finish.

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NUTRITION

Protein

41.9g

Fat

9.7g

Carbs

26.4g

SERVINGS

1 serving

INGREDIENTS

1.2 cups Non-fat Plain Greek Yogurt

10g Vanilla Whey Protein Isolate

1 large Egg White

1.5 sheets Graham Crackers

0.5 tbsp Grass-fed Butter

1 tbsp Monk Fruit Sweetener

0.5 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or a large oven-safe ramekin.
2
Crush the graham crackers into fine crumbs and mix with the melted grass-fed butter until the texture resembles wet sand.
3
Press the cracker mixture firmly into the bottom of the prepared pan to form an even crust.
4
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, monk fruit sweetener, and vanilla extract until the batter is 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 to room temperature before refrigerating for at least 3 hours to allow the cheesecake to fully set.
8
Serve chilled for the best texture and flavor.