Name: 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; 18g Vanilla Whey Protein Powder; 1 large Egg White; 1.5 tbsp Almond Flour; 1 tsp Coconut Oil; 0.5 cup Raspberries; 1 tsp Honey; 0.5 tsp Vanilla Extract; 1 tsp Lemon Zest

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

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

A chilled protein cheesecake made with creamy Greek yogurt and vanilla bean, finished with a bright and zesty lemon-raspberry swirl.

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NUTRITION

Protein

39.3g

Fat

11g

Carbs

23.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

18g Vanilla Whey Protein Powder

1 large Egg White

1.5 tbsp Almond Flour

1 tsp Coconut Oil

0.5 cup Raspberries

1 tsp Honey

0.5 tsp Vanilla Extract

1 tsp Lemon Zest

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small oven-safe ramekin or mini springform pan with the coconut oil.
2
In a small bowl, mix the almond flour with a tiny drop of water or extra coconut oil to create a crumbly paste, then press it firmly into the bottom of the ramekin to form a crust.
3
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, honey, vanilla extract, and lemon zest until the batter is completely smooth and lump-free.
4
Gently fold in half of the raspberries, then pour the mixture over the almond crust.
5
Place the remaining raspberries on top and use a toothpick to swirl them into the batter for a marbled effect.
6
Bake for 22-25 minutes, or until the edges are firm and the center has a slight, custard-like jiggle.
7
Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to allow the cheesecake to set before serving.