Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Non-fat Plain Greek Yogurt; 20g Vanilla Whey Protein Powder; 2 tbsp Liquid Egg Whites; 2.5 tbsp Almond Flour; 1 tbsp Monk Fruit Sweetener; 1 tsp Vanilla Extract; 1 tsp 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

Velvety cheesecake baked with Greek yogurt and vanilla bean over a light almond crust, finished with a touch of bright lemon zest.

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NUTRITION

Protein

40.5g

Fat

11g

Carbs

24.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Plain Greek Yogurt

20g Vanilla Whey Protein Powder

2 tbsp Liquid Egg Whites

2.5 tbsp Almond Flour

1 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

1 tsp Lemon Zest

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PREPARATION

1
Preheat your oven to 325°F and line a 4-inch ramekin or small springform pan with parchment paper.
2
In a small bowl, combine the almond flour with one teaspoon of water to create a crumbly dough, then press it firmly into the bottom of the prepared pan to form the crust.
3
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg whites, monk fruit sweetener, vanilla extract, and lemon zest until the batter is completely smooth.
4
Pour the cheesecake batter over the almond crust and smooth the surface with a spatula.
5
Bake for 25 to 30 minutes until the edges are set and slightly golden, but the center still has a gentle jiggle.
6
Remove from the oven and allow to cool completely at room temperature.
7
Refrigerate for at least 2 hours, or overnight, to allow the cheesecake to set into a dense and creamy consistency before serving.