Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Non-fat Greek Yogurt; 12g Vanilla Whey Protein Powder; 60g Liquid Egg Whites; 20g Almond Flour; 1 tsp Coconut Oil; 1 tbsp Monkfruit Sweetener; 0.5 tsp Vanilla Extract

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

Baked protein cheesecake with a grain-free almond crust and a luscious Greek yogurt filling, finished with a hint of aromatic vanilla.

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NUTRITION

Protein

35.4g

Fat

15.1g

Carbs

10.2g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Greek Yogurt

12g Vanilla Whey Protein Powder

60g Liquid Egg Whites

20g Almond Flour

1 tsp Coconut Oil

1 tbsp Monkfruit Sweetener

0.5 tsp Vanilla Extract

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PREPARATION

1
Preheat oven to 325°F and grease a small ramekin or springform pan.
2
Mix almond flour and melted coconut oil in a small bowl until it reaches a sandy consistency.
3
Press the almond mixture firmly into the bottom of the prepared dish to form the crust.
4
Whisk together the Greek yogurt, protein powder, egg whites, monkfruit, and vanilla extract in a separate bowl until completely smooth.
5
Pour the yogurt mixture over the crust and smooth the top with a spatula.
6
Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.
7
Allow the cheesecake to cool at room temperature, then refrigerate for at least two hours to achieve a silky texture.