Name: Creamy 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; 12g Vanilla Whey Protein Isolate; 2 tbsp Liquid Egg Whites; 3 tbsp Almond Flour; 1 tbsp Maple Syrup; 2 tbsp Low Fat Cream Cheese; 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

A velvety cheesecake made with Greek yogurt and vanilla protein on a grain-free almond crust, finished with a hint of bright, fragrant lemon zest.

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NUTRITION

Protein

37.2g

Fat

15.9g

Carbs

26.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Plain Greek Yogurt

12g Vanilla Whey Protein Isolate

2 tbsp Liquid Egg Whites

3 tbsp Almond Flour

1 tbsp Maple Syrup

2 tbsp Low Fat Cream Cheese

1 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (160°C).
2
In a small bowl, mix the almond flour with one teaspoon of the maple syrup until a crumbly dough forms.
3
Press the almond flour mixture firmly into the bottom of a small, lightly greased ramekin or 4-inch springform pan to create the crust.
4
In a separate mixing bowl, whisk together the Greek yogurt, low-fat cream cheese, vanilla protein powder, egg whites, vanilla extract, and the remaining maple syrup until completely smooth.
5
Pour the cheesecake filling over the prepared almond crust.
6
Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
7
Remove from the oven and let it cool at room temperature for 30 minutes.
8
Refrigerate for at least 2 hours before serving to allow the texture to become firm and creamy.