Name: Silky Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.8 cup Nonfat Plain Greek Yogurt; 0.5 scoop Vanilla Whey Protein; 1 large Egg White; 2.5 tbsp Almond Flour; 1 tbsp Monk Fruit Sweetener; 1 tsp Vanilla Extract; 0.25 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

Silky Greek Yogurt Protein Cheesecake

A crustless protein cheesecake made with thick Greek yogurt and almond flour, baked until set and finished with a bright, tangy raspberry coulis.

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NUTRITION

Protein

41.8g

Fat

9.7g

Carbs

24.9g

SERVINGS

1 serving

INGREDIENTS

0.8 cup Nonfat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein

1 large Egg White

2.5 tbsp Almond Flour

1 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

0.25 cup Fresh Raspberries

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PREPARATION

1
Preheat oven to 325°F and line a small 4-inch springform pan with parchment paper.
2
Whisk the Greek yogurt, protein powder, egg white, and monk fruit in a bowl until the mixture is silky and smooth.
3
Gently fold in the almond flour and vanilla extract until no lumps remain.
4
Pour the cheesecake batter into the pan and tap it on the counter to release any air bubbles.
5
Bake for 28 minutes until the edges are golden and the center is slightly wobbly.
6
Let the cheesecake cool completely at room temperature before chilling in the fridge for 3 hours.
7
Top with fresh raspberries and slice into the creamy, chilled center.