Name: Creamy Vanilla Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Nonfat Greek Yogurt; 0.5 cup Nonfat Cottage Cheese; 20 grams Vanilla Whey Protein Isolate; 1 large Egg White; 1 tablespoon Almond Flour; 1 teaspoon Coconut Oil; 0.5 teaspoon Vanilla Extract; 1 tablespoon Monk Fruit Sweetener

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Vanilla Protein Cheesecake

Silky Greek yogurt and protein-infused cheesecake baked over a light almond crust, finished with a touch of fragrant vanilla.

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NUTRITION

Protein

46.7g

Fat

9.2g

Carbs

9.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Nonfat Greek Yogurt

0.5 cup Nonfat Cottage Cheese

20 grams Vanilla Whey Protein Isolate

1 large Egg White

1 tablespoon Almond Flour

1 teaspoon Coconut Oil

0.5 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F (165°C).
2
Combine the almond flour and melted coconut oil in a small bowl and press the mixture firmly into the bottom of a 4-inch springform pan.
3
Place the nonfat cottage cheese into a blender and pulse until it is completely smooth and free of lumps.
4
Add the Greek yogurt, vanilla protein powder, egg white, vanilla extract, and monk fruit sweetener to the blender and process until the filling is creamy.
5
Pour the cheesecake batter over the almond crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.
7
Let the cheesecake cool at room temperature before placing it in the refrigerator for at least 3 hours to set completely.