Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.6 cup Non-fat Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 1 large Egg; 3 tbsp Almond Flour; 1 tbsp Monk Fruit Sweetener; 1 tsp Vanilla Extract; 1/4 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 velvety Greek yogurt and vanilla protein cheesecake baked over a nutty almond crust, finished with a burst of bright, tart raspberries.

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NUTRITION

Protein

37.9g

Fat

16.8g

Carbs

28g

SERVINGS

1 serving

INGREDIENTS

0.6 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg

3 tbsp Almond Flour

1 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

1/4 cup Fresh Raspberries

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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 until it forms a moist crumble, then press it firmly into the bottom of your prepared dish to create the crust.
3
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg, 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 until the edges are firm and set, but the center still has a slight, custard-like jiggle.
6
Remove from the oven and allow it to cool to room temperature before transferring to the refrigerator to set for at least 3 hours.
7
Top with fresh raspberries just before serving for a bright, tart finish.