Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup 2% Plain Greek Yogurt; 20g Vanilla Whey Protein Powder; 1 large Egg White; 1.5 tbsp Almond Flour; 1.5 tsp Maple Syrup; 1 tsp Vanilla Extract; 1 tsp 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 cheesecake baked with thick Greek yogurt and vanilla protein on a light almond base, finished with a bright and zesty lemon aroma.

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NUTRITION

Protein

41.7g

Fat

10.5g

Carbs

21g

SERVINGS

1 serving

INGREDIENTS

1 cup 2% Plain Greek Yogurt

20g Vanilla Whey Protein Powder

1 large Egg White

1.5 tbsp Almond Flour

1.5 tsp Maple Syrup

1 tsp Vanilla Extract

1 tsp Lemon Zest

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small ramekin or individual springform pan.
2
In a small bowl, mix the almond flour with a tiny drop of the maple syrup until it reaches a crumbly consistency, then press it firmly into the bottom of the prepared dish to form a crust.
3
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, remaining maple syrup, vanilla extract, and lemon zest until the batter is completely smooth and free of lumps.
4
Pour the yogurt mixture over the almond crust and smooth the top with a spatula.
5
Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
6
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 and develop its velvety texture.