Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Nonfat Greek Yogurt; 0.75 scoop Vanilla Whey Protein Isolate; 1 large Egg White; 0.25 cup Almond Flour; 1 tsp Vanilla Extract; 2 tbsp Monk Fruit Sweetener; 0.5 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

Baked Greek yogurt and vanilla protein custard over a delicate almond crust, finished with a bright hint of zesty lemon.

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NUTRITION

Protein

50.7g

Fat

15.7g

Carbs

24.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

0.75 scoop Vanilla Whey Protein Isolate

1 large Egg White

0.25 cup Almond Flour

1 tsp Vanilla Extract

2 tbsp Monk Fruit Sweetener

0.5 tsp Lemon Zest

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or a large ramekin.
2
In a small bowl, combine the almond flour with a teaspoon of water and a pinch of monk fruit to form a crumbly dough.
3
Press the almond mixture firmly into the bottom of the prepared pan to create an even crust layer.
4
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, vanilla extract, and monk fruit sweetener until the batter is completely smooth.
5
Fold in the fresh lemon zest for a bright pop of flavor.
6
Pour the cheesecake batter over the almond crust and smooth the top with a spatula.
7
Bake for 25 to 30 minutes, or until the edges are firm but the center still has a slight jiggle.
8
Remove from the oven and let it cool to room temperature, then refrigerate for at least 3 hours to allow the texture to become velvety and set.