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; 10g Vanilla Whey Protein Powder; 1 large Egg; 2.5 tbsp Almond Flour; 0.5 cup Fresh Raspberries; 1 tbsp 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

Greek Yogurt Protein Cheesecake

A creamy Greek yogurt and vanilla protein cheesecake baked over a light almond crust, finished with a vibrant and tangy raspberry topping.

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NUTRITION

Protein

42.9g

Fat

14.5g

Carbs

25.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

10g Vanilla Whey Protein Powder

1 large Egg

2.5 tbsp Almond Flour

0.5 cup Fresh Raspberries

1 tbsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and line a small 4-inch springform pan or ramekin with parchment paper.
2
Press the almond flour into the bottom of the dish to form an even, thin crust layer.
3
In a mixing bowl, whisk together the Greek yogurt, protein powder, egg, and monk fruit sweetener until the batter is completely smooth and lump-free.
4
Pour the cheesecake mixture over the almond crust and smooth the top with a spatula.
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 it cool at room temperature for 30 minutes, then transfer to the refrigerator for at least 2 hours to set fully.
7
Top with fresh raspberries before serving for a burst of tart flavor.