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; 0.5 scoop Vanilla Whey Protein Isolate; 1 large Egg White; 5 tablespoons Almond Flour; 2 teaspoons 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

Greek Yogurt Protein Cheesecake

Creamy Greek yogurt and vanilla protein whisked with lemon zest, baked over a press-in almond flour crust for a velvety finish.

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NUTRITION

Protein

52.9g

Fat

28.1g

Carbs

27.3g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

1 large Egg White

5 tablespoons Almond Flour

2 teaspoons 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 4-inch springform pan or small oven-safe ramekin.
2
In a small bowl, combine the almond flour and melted coconut oil until the mixture resembles wet sand.
3
Press the almond flour mixture firmly into the bottom of the prepared pan to create an even crust layer.
4
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, monk fruit sweetener, vanilla extract, and lemon zest until the batter is completely smooth and lump-free.
5
Pour the yogurt filling over the crust and use a spatula to smooth the surface.
6
Bake for 25 to 30 minutes until the edges are set and slightly golden, but the center still has a slight jiggle.
7
Remove from the oven and allow to cool at room temperature for 30 minutes, then transfer to the refrigerator for at least 2 hours to fully set before serving.