Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cups Non-fat Greek Yogurt; 0.75 scoop Vanilla Whey Protein Powder; 1 large Egg White; 1 tablespoon Almond Flour; 1 teaspoon Vanilla Extract; 2 tablespoons 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

Greek Yogurt Protein Cheesecake

A velvety cheesecake made with protein-packed Greek yogurt and vanilla, baked until set with a subtly toasted almond base.

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NUTRITION

Protein

52.2g

Fat

5.7g

Carbs

14.5g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Powder

1 large Egg White

1 tablespoon Almond Flour

1 teaspoon Vanilla Extract

2 tablespoons Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch ramekin or springform pan.
2
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, vanilla extract, and monk fruit sweetener until the batter is completely smooth and no lumps remain.
3
Sprinkle the almond flour evenly into the bottom of the prepared pan to create a very thin, textured base.
4
Carefully pour the yogurt mixture over the almond flour and smooth the top with a spatula.
5
Bake for 25-30 minutes until the edges are firm and slightly golden, but the center still has a slight jiggle.
6
Remove from the oven and allow the cheesecake to cool to room temperature on a wire rack.
7
Refrigerate for at least 2-3 hours, or preferably overnight, to allow the texture to fully set before serving.