Name: Silky Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Non-fat Greek Yogurt; 12 grams Vanilla Whey Protein Isolate; 2 large Egg Whites; 0.25 cup Almond Flour; 2 tablespoons Monk Fruit Sweetener; 1 teaspoon Vanilla Extract

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

Slow-baked Greek yogurt and vanilla protein cheesecake with a grain-free almond crust, finished with a bright, velvety texture.

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NUTRITION

Protein

40.8g

Fat

15.2g

Carbs

21.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

12 grams Vanilla Whey Protein Isolate

2 large Egg Whites

0.25 cup Almond Flour

2 tablespoons Monk Fruit Sweetener

1 teaspoon 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, mix the almond flour with a teaspoon of water or monk fruit until it reaches a sandy consistency, then press firmly into the bottom of the pan to form the crust.
3
In a medium mixing bowl, whisk together the Greek yogurt, vanilla whey protein, egg whites, monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.
4
Pour the cheesecake batter over the almond crust and smooth the top with a spatula.
5
Bake for 25 to 30 minutes or until the edges are set and the center has a slight, controlled jiggle.
6
Remove from the oven and allow it to cool at room temperature for 30 minutes before transferring to the refrigerator.
7
Chill for at least 2 hours to allow the proteins to set into a silky, cheesecake-like consistency before serving.