Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Nonfat Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 1 large Egg White; 2 tbsp Almond Flour; 1 tsp Coconut Oil; 1 tsp Vanilla Extract; 2 tbsp Monk Fruit Sweetener; 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

Creamy Greek Yogurt Protein Cheesecake

Baked Greek yogurt and vanilla protein cheesecake over an almond crust, finished with a tangy raspberry coulis.

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NUTRITION

Protein

42.9g

Fat

13.2g

Carbs

25.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

2 tbsp Almond Flour

1 tsp Coconut Oil

1 tsp Vanilla Extract

2 tbsp Monk Fruit Sweetener

0.25 cup Fresh Raspberries

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PREPARATION

1
Preheat your oven to 325°F.
2
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency, then press firmly into the bottom of a 4-inch ramekin.
3
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg white, monk fruit sweetener, and vanilla extract until the batter is smooth and lump-free.
4
Pour the cheesecake batter over the almond crust and smooth the top with a spoon.
5
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.
6
Remove from the oven and let it cool completely at room temperature before transferring to the refrigerator for at least 2 hours to set.
7
Top with fresh raspberries just before serving for a bright, tangy finish.