Name: Creamy 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; 18g Vanilla Whey Protein Powder; 1 large Egg White; 3 tbsp Almond Flour; 1 tbsp Lemon Juice; 1 tsp 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

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

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NUTRITION

Protein

42.9g

Fat

12.6g

Carbs

14g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

18g Vanilla Whey Protein Powder

1 large Egg White

3 tbsp Almond Flour

1 tbsp Lemon Juice

1 tsp Vanilla Extract

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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
In a small bowl, combine the almond flour with a teaspoon of water and a pinch of stevia if desired, then press the mixture firmly into the bottom of the prepared pan to form the crust.
3
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, lemon juice, and vanilla extract until the mixture is completely smooth and free of lumps.
4
Pour the yogurt batter over the almond crust and use a spatula to level the top.
5
Bake for 25 to 30 minutes or until the edges are set and the center has a slight, firm jiggle.
6
Remove from the oven and allow the cheesecake to cool to room temperature before transferring to the refrigerator.
7
Chill for at least 2 hours to ensure the cheesecake is fully set and easy to slice before serving.