Name: Creamy 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; 20 grams Vanilla Whey Protein Isolate; 1 large Egg White; 3 tablespoons Almond Flour; 1 teaspoon Coconut Oil; 2 tablespoons Monk Fruit Sweetener; 1 teaspoon Vanilla Extract; 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

Creamy Greek Yogurt Protein Cheesecake

Baked Greek yogurt and vanilla protein cheesecake set atop a toasted almond flour base, finished with a bright hint of lemon.

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NUTRITION

Protein

42.1g

Fat

17g

Carbs

20.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

20 grams Vanilla Whey Protein Isolate

1 large Egg White

3 tablespoons Almond Flour

1 teaspoon Coconut Oil

2 tablespoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

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 large oven-safe ramekin.
2
Combine the almond flour and melted coconut oil in a small bowl and press the mixture firmly into the bottom of the prepared pan to form the crust.
3
Whisk together the Greek yogurt, protein powder, egg white, monk fruit sweetener, vanilla extract, and lemon zest in a separate bowl until the batter is completely smooth.
4
Pour the cheesecake filling over the almond crust and smooth the top with a spatula.
5
Bake for 25 to 30 minutes or until the edges are set and the center has a slight jiggle.
6
Remove from the oven and allow it to cool to room temperature before refrigerating for at least 3 hours to set completely.