Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.8 cup Non-fat Greek Yogurt; 15 grams Vanilla Whey Protein Powder; 1 large Egg White; 1.25 ounces Light Cream Cheese; 2 tablespoons Almond Flour; 2 tablespoons Monk Fruit Sweetener; 0.5 teaspoon 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 Greek yogurt and vanilla protein cheesecake with an almond flour crust, finished with a bright and zesty lemon twist.

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NUTRITION

Protein

39.7g

Fat

13.8g

Carbs

21.9g

SERVINGS

1 serving

INGREDIENTS

0.8 cup Non-fat Greek Yogurt

15 grams Vanilla Whey Protein Powder

1 large Egg White

1.25 ounces Light Cream Cheese

2 tablespoons Almond Flour

2 tablespoons Monk Fruit Sweetener

0.5 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin.
2
In a small bowl, mix the almond flour with a tiny splash of water until it reaches a sandy consistency, then press it firmly into the bottom of the ramekin to form the crust.
3
In a separate mixing bowl, whisk together the Greek yogurt, softened light cream cheese, and egg white until completely smooth.
4
Slowly fold in the vanilla protein powder, monk fruit sweetener, and vanilla extract, ensuring there are no lumps in the batter.
5
Pour the cheesecake mixture over the almond crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes until the edges are set and the center has a slight, firm jiggle.
7
Remove from the oven and allow it to cool to room temperature before refrigerating for at least 2 hours to set completely.