Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Nonfat Plain Greek Yogurt; 10 grams Vanilla Whey Protein Isolate; 1 Large Egg; 2 tablespoons Blanched Almond Flour; 1 teaspoon Pure Maple Syrup; 1/2 teaspoon Vanilla Extract

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

Whipped Greek yogurt and vanilla protein baked into a delicate almond crust, finished with a bright hint of lemon and a silky-smooth texture.

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NUTRITION

Protein

41.3g

Fat

13.1g

Carbs

18.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Plain Greek Yogurt

10 grams Vanilla Whey Protein Isolate

1 Large Egg

2 tablespoons Blanched Almond Flour

1 teaspoon Pure Maple Syrup

1/2 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or a large oven-safe ramekin.
2
In a small bowl, mix the almond flour with a tiny splash of water or a drop of the maple syrup until it forms a crumble, then press it firmly into the bottom of the prepared dish to create the crust.
3
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg, remaining maple syrup, and vanilla extract until the batter is completely smooth and aerated.
4
Pour the cheesecake batter over the almond crust and smooth the top with a spatula.
5
Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.
6
Remove from the oven and let it cool to room temperature before placing it in the refrigerator for at least 2 hours to set completely.
7
Serve chilled, optionally topped with a few fresh berries or a dusting of lemon zest.