Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Plain Greek Yogurt; 0.5 scoop Vanilla Whey Protein Isolate; 1 large Egg White; 2 tablespoons Almond Flour; 1 teaspoon Coconut Oil; 1 teaspoon Vanilla Extract; 1 tablespoon Monk Fruit Sweetener; 1 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

A velvety protein-packed cheesecake made with Greek yogurt and vanilla bean, baked over a nutty almond crust with a hint of bright lemon zest.

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NUTRITION

Protein

42.3g

Fat

12.7g

Carbs

12.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

1 large Egg White

2 tablespoons Almond Flour

1 teaspoon Coconut Oil

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

1 teaspoon Lemon Zest

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PREPARATION

1
Preheat your oven to 325°F and line a 4-inch springform pan or a large ramekin with parchment paper.
2
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.
3
Press the almond flour mixture firmly into the bottom of the prepared pan to create an even crust layer.
4
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, monk fruit, vanilla extract, and lemon zest until the batter is completely smooth and lump-free.
5
Pour the yogurt filling over the crust and tap the pan gently on the counter to release any air bubbles.
6
Bake for 25 to 30 minutes, or until the edges are set and slightly golden but the center remains slightly jiggly.
7
Allow the cheesecake to cool at room temperature for 30 minutes, then transfer to the refrigerator for at least 2 hours to set into a silky texture before serving.