Name: Greek Yogurt Protein Cheesecake with Collagen Peptides
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Non-fat Greek Yogurt; 0.8 scoop Collagen Peptides; 2 tbsp Liquid Egg Whites; 3 tbsp Almond Flour; 1 tsp Vanilla Extract; 2 tbsp Monk Fruit Sweetener

Greek Yogurt Protein Cheesecake with Collagen Peptides

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 Collagen Peptides

Crustless cheesecake baked with creamy Greek yogurt and collagen peptides, finished with a hint of vanilla and a velvety smooth texture.

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NUTRITION

Protein

33.8g

Fat

12.5g

Carbs

11.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

0.8 scoop Collagen Peptides

2 tbsp Liquid Egg Whites

3 tbsp Almond Flour

1 tsp Vanilla Extract

2 tbsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small oven-safe ramekin or baking dish.
2
In a mixing bowl, combine the non-fat Greek yogurt, liquid egg whites, vanilla extract, and monk fruit sweetener.
3
Whisk the wet ingredients until the mixture is completely smooth and the sweetener has dissolved.
4
Gently stir in the collagen peptides and almond flour, mixing until no dry clumps remain and the batter is uniform.
5
Pour the cheesecake batter into the prepared dish and smooth the top with a spoon.
6
Bake for 25 to 30 minutes until the edges are firm and slightly golden, but the center still has a very slight jiggle.
7
Remove from the oven and allow to cool to room temperature on a wire rack.
8
Refrigerate the cheesecake for at least 2 hours before serving to allow the proteins to set into a velvety, dense texture.