Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Nonfat Plain Greek Yogurt; 2.5 tablespoons Almond Flour; 1/3 scoop Vanilla Whey Protein Isolate; 1 large Egg White; 1 teaspoon melted Grass-fed Butter; 1 tablespoon Monk Fruit Sweetener; 1/2 teaspoon 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

Creamy Greek yogurt and vanilla protein baked over a buttery almond flour crust, finished with a bright hint of lemon zest.

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NUTRITION

Protein

35.3g

Fat

15g

Carbs

20.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Plain Greek Yogurt

2.5 tablespoons Almond Flour

1/3 scoop Vanilla Whey Protein Isolate

1 large Egg White

1 teaspoon melted Grass-fed Butter

1 tablespoon Monk Fruit Sweetener

1/2 teaspoon Lemon Zest

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a 4-inch mini springform pan or a large ramekin.
2
In a small bowl, combine the almond flour and melted grass-fed butter until it reaches a sandy consistency.
3
Press the almond flour mixture firmly into the bottom of the prepared pan to form an even crust.
4
In a separate mixing bowl, whisk together the Greek yogurt, egg white, vanilla protein powder, monk fruit sweetener, and lemon zest until completely smooth.
5
Pour the cheesecake batter over the crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes, or until the edges are set and the center has a slight jiggle.
7
Remove from the oven and let it cool to room temperature before transferring to the refrigerator.
8
Chill for at least 2 hours to allow the texture to firm up before serving.