Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Non-fat Greek Yogurt; 15g Vanilla Whey Isolate; 1 large Egg White; 15g Almond Flour; 1 tsp Coconut Oil; 1 tsp Vanilla Extract; 2 tsp 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

A grain-free almond crust topped with a creamy vanilla Greek yogurt filling, baked until set and chilled for a perfectly silky finish.

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NUTRITION

Protein

39.8g

Fat

13.4g

Carbs

19.5g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

15g Vanilla Whey Isolate

1 large Egg White

15g Almond Flour

1 tsp Coconut Oil

1 tsp Vanilla Extract

2 tsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch ramekin.
2
In a small bowl, stir together the almond flour and melted coconut oil until it resembles wet sand.
3
Press the almond mixture firmly into the bottom of the ramekin to create a thin, even crust.
4
In a medium bowl, whisk the Greek yogurt, protein powder, egg white, vanilla extract, and monk fruit until the batter is silky and smooth.
5
Pour the filling over the crust and smooth the top with a spatula.
6
Bake for 25-30 minutes until the edges are firm but the center has a slight wobble.
7
Let the cheesecake cool at room temperature for 30 minutes, then refrigerate for at least 3 hours to achieve a dense, creamy texture.