Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

Greek yogurt and vanilla protein powder whisked with egg whites and baked over a nutty almond crust, finished with a burst of fresh lemon zest.

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NUTRITION

367kcal
Protein
40.8g
Fat
16g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

2 tablespoons Liquid Egg Whites

12 grams Vanilla Whey Protein Isolate

3 tablespoons Almond Flour

1 teaspoon Coconut Oil, melted

2 tablespoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

1 teaspoon Lemon Zest

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or a large oven-safe ramekin.

  • 2

    In a small bowl, combine 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 an even crust.

  • 4

    In a medium mixing bowl, whisk together the Greek yogurt, egg whites, protein powder, monk fruit sweetener, vanilla extract, and lemon zest until completely smooth.

  • 5

    Pour the yogurt mixture over the almond 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, then refrigerate for at least 2 hours to allow the cheesecake to fully set before serving.

Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

Greek yogurt and vanilla protein powder whisked with egg whites and baked over a nutty almond crust, finished with a burst of fresh lemon zest.

NUTRITION

367kcal
Protein
40.8g
Fat
16g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

2 tablespoons Liquid Egg Whites

12 grams Vanilla Whey Protein Isolate

3 tablespoons Almond Flour

1 teaspoon Coconut Oil, melted

2 tablespoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

1 teaspoon Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or a large oven-safe ramekin.

  • 2

    In a small bowl, combine 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 an even crust.

  • 4

    In a medium mixing bowl, whisk together the Greek yogurt, egg whites, protein powder, monk fruit sweetener, vanilla extract, and lemon zest until completely smooth.

  • 5

    Pour the yogurt mixture over the almond 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, then refrigerate for at least 2 hours to allow the cheesecake to fully set before serving.