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; 0.5 scoop Vanilla Whey Protein Powder; 3 tbsp Egg Whites; 1 oz Light Cream Cheese; 1.5 tbsp Almond Flour; 0.5 cup Fresh Raspberries; 1 tsp Vanilla Extract; 2 tsp Monk Fruit Sweetener

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

Oven-baked Greek yogurt and vanilla protein cheesecake with a light almond crust, topped with juicy fresh raspberries.

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NUTRITION

Protein

39.7g

Fat

12.6g

Carbs

18.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

3 tbsp Egg Whites

1 oz Light Cream Cheese

1.5 tbsp Almond Flour

0.5 cup Fresh Raspberries

1 tsp Vanilla Extract

2 tsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or oven-safe ramekin.
2
Mix the almond flour with a teaspoon of monk fruit sweetener and press it firmly into the bottom of the prepared dish.
3
In a blender or food processor, combine the Greek yogurt, softened light cream cheese, vanilla protein powder, egg whites, vanilla extract, and remaining monk fruit until the batter is silky smooth.
4
Pour the cheesecake mixture over the almond crust, smoothing the top with a spatula.
5
Bake for 25 to 30 minutes until the edges are firm but the center remains slightly jiggly.
6
Allow the cheesecake to cool completely at room temperature before transferring it to the refrigerator to set for at least 2 hours.
7
Garnish with fresh raspberries just before serving for a burst of brightness.