Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Non-fat Greek Yogurt; 0.5 cup Liquid Egg Whites; 1.5 tablespoons Vanilla Whey Protein Isolate; 1 sheet Graham Crackers; 1 teaspoon Vanilla Extract; 2 tablespoons Monk Fruit Sweetener; 1 teaspoon Lemon Zest

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

Baked Greek yogurt and vanilla protein cheesecake with a graham cracker crust and lemon zest, resulting in a perfectly velvety texture.

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NUTRITION

Protein

41g

Fat

1.9g

Carbs

27.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

0.5 cup Liquid Egg Whites

1.5 tablespoons Vanilla Whey Protein Isolate

1 sheet Graham Crackers

1 teaspoon Vanilla Extract

2 tablespoons Monk Fruit Sweetener

1 teaspoon 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 with coconut oil spray.
2
In a small bowl, crush the graham cracker into fine crumbs and press firmly into the bottom of the prepared dish to form a thin base.
3
In a blender or food processor, combine the Greek yogurt, liquid egg whites, vanilla protein powder, monk fruit sweetener, vanilla extract, and lemon zest.
4
Process the mixture until completely smooth and aerated, ensuring there are no protein powder clumps remaining.
5
Pour the yogurt mixture over the graham cracker base 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, custard-like jiggle.
7
Remove from the oven and let it cool to room temperature before refrigerating for at least 2 hours to achieve a firm, creamy texture.