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 Plain Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 1 large Egg White; 2.5 tablespoons Almond Flour; 0.25 cup Fresh Raspberries; 1 teaspoon Vanilla Extract; 1 tablespoon 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 velvety baked cheesecake made with protein-rich Greek yogurt and vanilla, topped with a handful of tart raspberries for a bright, jammy finish.

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NUTRITION

Protein

42.9g

Fat

10.3g

Carbs

19.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

2.5 tablespoons Almond Flour

0.25 cup Fresh Raspberries

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a 4-inch oven-safe ramekin.
2
In a small bowl, mix the almond flour with a half-teaspoon of water to create a crumbly paste, then press it firmly into the bottom of the ramekin to form a thin base.
3
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, monk fruit sweetener, and vanilla extract until the batter is smooth and free of lumps.
4
Pour the yogurt mixture over the almond flour base in the ramekin.
5
Bake for 25 to 30 minutes, or until the edges are set and slightly golden, while the center remains just a bit jiggly.
6
Remove from the oven and allow the cheesecake to cool completely at room temperature.
7
Top with fresh raspberries and refrigerate for at least 2 hours to set fully before serving.