Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Nonfat Plain Greek Yogurt; 10g Vanilla Whey Protein Powder; 1 large Egg White; 22g Almond Flour; 1 tsp Coconut Oil; 10g Monk Fruit Sweetener; 0.5 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

Greek Yogurt Protein Cheesecake

A velvety baked cheesecake made with protein-rich Greek yogurt and a nutty almond flour base, finished with a bright and zesty lemon twist.

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NUTRITION

Protein

31.5g

Fat

17.2g

Carbs

12.1g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Plain Greek Yogurt

10g Vanilla Whey Protein Powder

1 large Egg White

22g Almond Flour

1 tsp Coconut Oil

10g Monk Fruit Sweetener

0.5 tsp Vanilla Extract

1 tsp Lemon Zest

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
Stir together the almond flour and melted coconut oil in a small bowl until the mixture is well combined and crumbly.
3
Press the almond mixture firmly into the bottom of the prepared pan to create an even crust layer.
4
Whisk the Greek yogurt, vanilla protein powder, egg white, monk fruit sweetener, vanilla extract, and lemon zest in a medium bowl until the batter is completely smooth.
5
Pour the yogurt filling over the crust and smooth the surface with a spoon or spatula.
6
Bake for 25 to 30 minutes or until the edges are set and the center has a very slight jiggle.
7
Remove from the oven and let it cool to room temperature before placing it in the refrigerator for at least 2 hours to set fully.