Name: 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; 0.75 scoop Vanilla Whey Protein Powder; 1 large Egg White; 2 tablespoons Almond Flour; 0.5 cup Fresh Raspberries; 1 teaspoon Vanilla Extract

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 velvety baked cheesecake made with Greek yogurt and vanilla protein, topped with fresh raspberries for a burst of bright, tangy flavor.

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NUTRITION

Protein

48.3g

Fat

8.5g

Carbs

21.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Powder

1 large Egg White

2 tablespoons Almond Flour

0.5 cup Fresh Raspberries

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat oven to 325°F (160°C) and line a small springform pan with parchment paper.
2
In a medium mixing bowl, whisk the Greek yogurt, vanilla protein powder, egg white, and vanilla extract until completely smooth.
3
Fold in the almond flour until just incorporated into the batter.
4
Pour the mixture into the prepared pan and smooth the top with a spatula.
5
Scatter the fresh raspberries over the top, pressing them slightly into the batter.
6
Bake for 25-30 minutes until the edges are firm but the center remains slightly jiggly.
7
Remove from the oven and let cool at room temperature for 30 minutes.
8
Transfer to the refrigerator and chill for at least 2 hours to set the creamy texture.