Name: Greek Yogurt Protein Cheesecake with Fresh Strawberries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Non-fat Greek Yogurt; 7g Vanilla Protein Powder; 1 large Egg White; 3 tbsp Almond Flour; 1 tsp Coconut Oil; 100g Fresh Strawberries; 1 tsp Maple Syrup; 1/2 tsp Vanilla Extract; 1 tsp Lemon Zest

Greek Yogurt Protein Cheesecake with Fresh Strawberries

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 with Fresh Strawberries

Bake this Greek yogurt cheesecake with a nutty almond crust and fresh strawberries, finished with a velvety smooth texture.

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NUTRITION

Protein

29.9g

Fat

16.9g

Carbs

24.5g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Greek Yogurt

7g Vanilla Protein Powder

1 large Egg White

3 tbsp Almond Flour

1 tsp Coconut Oil

100g Fresh Strawberries

1 tsp Maple Syrup

1/2 tsp Vanilla Extract

1 tsp Lemon Zest

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
In a small bowl, combine the almond flour and melted coconut oil, then press the mixture firmly into the bottom of the pan to create the crust.
3
In a separate bowl, whisk together the Greek yogurt, protein powder, egg white, maple syrup, vanilla extract, and lemon zest until the batter is completely smooth.
4
Pour the yogurt mixture over the crust and bake for 25 to 30 minutes, or until the edges are set but the center still has a slight jiggle.
5
Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours before topping with fresh sliced strawberries.