Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 170g Non-fat Greek Yogurt; 15g Vanilla Whey Protein Isolate; 1 large Egg White; 20g Almond Flour; 1 tsp Coconut Oil; 1 tsp Vanilla Extract; 1 tbsp Monk Fruit Sweetener

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

Whisked Greek yogurt and vanilla protein baked over a toasted almond crust, finished with a bright and velvety smooth texture.

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NUTRITION

Protein

37.8g

Fat

15.6g

Carbs

11.7g

SERVINGS

1 serving

INGREDIENTS

170g Non-fat Greek Yogurt

15g Vanilla Whey Protein Isolate

1 large Egg White

20g Almond Flour

1 tsp Coconut Oil

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

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PREPARATION

1
Preheat oven to 325°F and grease a small ramekin or springform pan.
2
Combine the almond flour, melted coconut oil, and a pinch of monk fruit in a small bowl until crumbly.
3
Press the almond mixture firmly into the bottom of the prepared ramekin to form an even crust layer.
4
Whisk together the Greek yogurt, protein powder, egg white, vanilla extract, and remaining monk fruit until the batter is completely smooth.
5
Pour the yogurt mixture over the crust and smooth the top with a spatula.
6
Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.
7
Allow the cheesecake to cool to room temperature then refrigerate for at least 2 hours before serving.