Name: Silky Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.15 cups Nonfat Greek Yogurt; 0.25 cups Egg Whites; 1.5 tablespoons Vanilla Protein Powder; 3 tablespoons Almond Flour; 1 teaspoon Coconut Oil; 1 teaspoon Maple Syrup; 0.33 cups 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

Silky Greek Yogurt Protein Cheesecake

A chilled Greek yogurt cheesecake baked over a nutty almond flour crust, finished with a crown of fresh, tart raspberries.

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NUTRITION

Protein

49g

Fat

17g

Carbs

25g

SERVINGS

1 serving

INGREDIENTS

1.15 cups Nonfat Greek Yogurt

0.25 cups Egg Whites

1.5 tablespoons Vanilla Protein Powder

3 tablespoons Almond Flour

1 teaspoon Coconut Oil

1 teaspoon Maple Syrup

0.33 cups Fresh Raspberries

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat oven to 325°F and line a small springform pan with parchment paper.
2
Mix almond flour, coconut oil, and maple syrup until a crumbly dough forms, then press into the bottom of the pan.
3
In a large bowl, whisk together Greek yogurt, egg whites, protein powder, and vanilla extract until completely smooth.
4
Pour the yogurt mixture over the crust and smooth the top with a spatula.
5
Bake for 30-35 minutes until the edges are set but the center still has a slight jiggle.
6
Allow to cool at room temperature, then refrigerate for at least 4 hours to set.
7
Top with fresh raspberries before serving.