Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Greek Yogurt; 0.5 scoop Vanilla Whey Protein Isolate; 3 tablespoons Almond Flour; 1 tablespoon Egg White; 2 tablespoons Monk Fruit Sweetener; 1 teaspoon Vanilla Extract; 1 teaspoon Lemon Juice

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 creamy Greek yogurt and vanilla protein cheesecake baked to perfection, finished with a bright and zesty lemon twist.

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NUTRITION

Protein

42.8g

Fat

11g

Carbs

22.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

3 tablespoons Almond Flour

1 tablespoon Egg White

2 tablespoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

1 teaspoon Lemon Juice

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or ramekin.
2
In a small bowl, mix the almond flour with a teaspoon of water and a pinch of monk fruit until it forms a crumbly paste, then press it firmly into the bottom of the pan to create the crust.
3
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, monk fruit sweetener, vanilla extract, and lemon juice until the batter is completely smooth and free of lumps.
4
Pour the yogurt mixture over the almond flour crust and smooth the top with a spatula.
5
Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
6
Remove from the oven and let it cool to room temperature before transferring to the refrigerator to chill for at least 3 hours, or preferably overnight, to allow the texture to fully set.