Name: Greek Yogurt Protein Cheesecake Cups
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Non-fat Greek Yogurt; 0.5 scoop Vanilla Whey Protein Isolate; 2 tbsp Almond Flour; 1 large Egg White; 1 tsp Coconut Oil; 0.5 cup Raspberries; 2 tsp Monk Fruit Sweetener; 0.5 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

Greek Yogurt Protein Cheesecake Cups

Chilled cheesecake cups made with creamy Greek yogurt and vanilla protein, set over a nutty almond crust and topped with a bright, tart raspberry coulis.

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NUTRITION

Protein

38.6g

Fat

12.5g

Carbs

18.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

2 tbsp Almond Flour

1 large Egg White

1 tsp Coconut Oil

0.5 cup Raspberries

2 tsp Monk Fruit Sweetener

0.5 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and line two slots of a muffin tin with silicone liners.
2
Stir together the almond flour and melted coconut oil in a small bowl until it reaches a sandy consistency.
3
Press the almond mixture firmly into the bottom of the muffin liners to create an even base.
4
In a medium mixing bowl, whisk the Greek yogurt, protein powder, egg white, monk fruit, and vanilla extract until completely smooth.
5
Divide the yogurt filling between the two muffin liners, pouring it directly over the crusts.
6
Bake for 15 to 18 minutes until the edges are set but the centers still have a slight jiggle.
7
Remove from the oven and let them cool to room temperature before transferring to the refrigerator to chill for at least 2 hours.
8
Mash the fresh raspberries in a small bowl to create a sauce and spoon it over the chilled cups just before serving.