Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Non-fat Greek Yogurt; 3 tbsp Almond Flour; 1 large Egg White; 2 tbsp Maple Syrup; 1 tsp Coconut Oil; 1 tsp Vanilla Extract; 0.5 cup Fresh Raspberries

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 chilled individual cheesecake made with thick Greek yogurt and an almond flour crust, topped with fresh raspberries for a tangy finish.

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NUTRITION

Protein

25.7g

Fat

17.1g

Carbs

43.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Non-fat Greek Yogurt

3 tbsp Almond Flour

1 large Egg White

2 tbsp Maple Syrup

1 tsp Coconut Oil

1 tsp Vanilla Extract

0.5 cup Fresh Raspberries

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PREPARATION

1
Preheat oven to 325°F (165°C).
2
Mix almond flour and melted coconut oil in a small bowl until it reaches a sandy consistency.
3
Press the mixture firmly into the bottom of a 4-inch ramekin or small springform pan.
4
In a separate bowl, whisk together the Greek yogurt, egg white, maple syrup, and vanilla extract until smooth.
5
Pour the yogurt mixture over the crust and smooth the top.
6
Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.
7
Allow to cool at room temperature, then refrigerate for at least 2 hours.
8
Top with fresh raspberries before serving.