Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 130g Non-fat Greek Yogurt; 15g Vanilla Whey Protein Powder; 1 Large Egg; 30g Low-fat Cream Cheese; 12g Almond Flour; 1 tbsp Monk Fruit Sweetener; 1 tsp Vanilla Extract

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 hint of lemon, featuring a delicate and buttery almond flour crust.

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NUTRITION

Protein

36.2g

Fat

16.3g

Carbs

15.5g

SERVINGS

1 serving

INGREDIENTS

130g Non-fat Greek Yogurt

15g Vanilla Whey Protein Powder

1 Large Egg

30g Low-fat Cream Cheese

12g Almond Flour

1 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch ramekin or springform pan.
2
In a small bowl, mix the almond flour with a few drops of water or stevia until it reaches a sandy consistency, then press it firmly into the bottom of the pan to form the crust.
3
In a separate mixing bowl, combine the Greek yogurt, low-fat cream cheese, egg, protein powder, monk fruit sweetener, and vanilla extract.
4
Whisk the mixture vigorously until completely smooth and no lumps remain.
5
Pour the cheesecake batter over the almond flour crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes, or until the edges are set and slightly golden but the center still has a slight jiggle.
7
Remove from the oven and let it cool at room temperature for 30 minutes.
8
Transfer to the refrigerator and chill for at least 2 hours to allow the texture to set before serving.