Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200 grams Non-fat Greek Yogurt; 10 grams Vanilla Whey Protein Powder; 2 large Egg Whites; 1 tablespoon Almond Flour; 1 tablespoon Almond Butter; 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

Creamy Greek Yogurt Protein Cheesecake

Whisked Greek yogurt and vanilla protein baked into a light almond crust and topped with a creamy almond butter drizzle.

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NUTRITION

Protein

40.5g

Fat

13g

Carbs

13.7g

SERVINGS

1 serving

INGREDIENTS

200 grams Non-fat Greek Yogurt

10 grams Vanilla Whey Protein Powder

2 large Egg Whites

1 tablespoon Almond Flour

1 tablespoon Almond Butter

1 teaspoon Vanilla Extract

2 tablespoons Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F.
2
Whisk the Greek yogurt, vanilla protein powder, egg whites, vanilla extract, and monk fruit sweetener in a large mixing bowl until the batter is completely smooth and aerated.
3
Lightly grease a small oven-safe ramekin or mini springform pan and press the almond flour into the bottom to create a thin, even base.
4
Pour the cheesecake mixture over the almond flour base and smooth the surface with a spatula.
5
Bake the cheesecake for 25 to 30 minutes until the edges are set and firm but the center still has a slight jiggle.
6
Remove the cheesecake from the oven and allow it to cool to room temperature before transferring it to the refrigerator to set for at least two hours.
7
Warm the almond butter slightly in the microwave for ten seconds and drizzle it over the chilled cheesecake before serving.