Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Non-fat Greek Yogurt; 12 grams Vanilla Whey Protein Isolate; 1 large Egg White; 1 large Egg; 2 tablespoons Almond Flour; 1 teaspoon Coconut Oil; 2 tablespoons Monk Fruit Sweetener; 1 teaspoon Vanilla Extract; 1 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

A velvety protein cheesecake made with Greek yogurt and vanilla bean, baked over a light almond crust with a hint of bright, fragrant lemon zest.

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NUTRITION

Protein

41.3g

Fat

16.8g

Carbs

11.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

12 grams Vanilla Whey Protein Isolate

1 large Egg White

1 large Egg

2 tablespoons Almond Flour

1 teaspoon Coconut Oil

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 and lightly grease a small springform pan or ramekin.
2
Mix the almond flour and melted coconut oil in a small bowl until it reaches a sandy texture.
3
Press the almond mixture firmly into the bottom of the pan to form a thin crust.
4
Whisk the yogurt, protein powder, egg white, whole egg, sweetener, vanilla, and lemon zest until smooth.
5
Pour the mixture over the crust and tap the pan on the counter to remove air bubbles.
6
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.
7
Cool at room temperature then refrigerate for at least 2 hours before serving.