Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Nonfat Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 1 large Egg White; 3.5 tablespoons Almond Flour; 1 teaspoon Honey; 1 teaspoon Vanilla Extract; 2 teaspoons Monk Fruit Sweetener; 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 baked protein cheesecake made with thick Greek yogurt and almond flour, finished with a bright and zesty lemon twist.

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NUTRITION

Protein

38.2g

Fat

13.9g

Carbs

19.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Nonfat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

3.5 tablespoons Almond Flour

1 teaspoon Honey

1 teaspoon Vanilla Extract

2 teaspoons Monk Fruit Sweetener

1 teaspoon Lemon Zest

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PREPARATION

1
Preheat oven to 325°F.
2
Combine almond flour and honey in a small bowl until a crumbly texture forms.
3
Press the mixture firmly into the bottom of a 4-inch ramekin to create the crust.
4
Whisk together the Greek yogurt, vanilla protein powder, egg white, monk fruit, and vanilla extract until the batter is completely smooth.
5
Pour the cheesecake filling over the almond crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes until the edges are firm but the center remains slightly jiggly.
7
Allow the cheesecake to cool at room temperature before refrigerating for at least two hours to set.
8
Garnish with fresh lemon zest for a bright, fragrant finish.