Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Greek Yogurt; 3 tbsp Almond Flour; 1 large Egg White; 12g Vanilla Whey Isolate; 1/3 cup Fresh Raspberries; 1 tbsp Monk Fruit Sweetener; 1/2 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 Greek yogurt cheesecake baked over a nutty almond crust, topped with fresh raspberries and a hint of bright lemon zest.

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NUTRITION

Protein

41.7g

Fat

12.3g

Carbs

22g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

3 tbsp Almond Flour

1 large Egg White

12g Vanilla Whey Isolate

1/3 cup Fresh Raspberries

1 tbsp Monk Fruit Sweetener

1/2 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or a large oven-safe ramekin.
2
In a small bowl, mix the almond flour with a teaspoon of water or monk fruit syrup until it reaches a sandy consistency, then press it firmly into the bottom of your pan.
3
In a separate mixing bowl, whisk together the Greek yogurt, egg white, vanilla protein powder, monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.
4
Pour the yogurt mixture over the almond crust and smooth the top with the back of a spoon.
5
Bake for 25 to 30 minutes until the edges are set and slightly golden, but the center still has a slight jiggle.
6
Remove from the oven and let the cheesecake cool to room temperature before placing it in the refrigerator to set for at least 3 hours.
7
Top with fresh raspberries and an optional pinch of lemon zest before serving chilled.