Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Greek Yogurt; 0.5 scoop Vanilla Whey Protein Isolate; 2 tablespoons Egg Whites; 2 tablespoons Almond Flour; 1 teaspoon Coconut Oil; 1 tablespoon Monk Fruit Sweetener; 0.5 teaspoon 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

Creamy Greek Yogurt Protein Cheesecake

Baked Greek yogurt and vanilla protein over a grain-free almond crust, topped with a burst of fresh, juicy berries.

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NUTRITION

Protein

42.5g

Fat

12.9g

Carbs

16.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

2 tablespoons Egg Whites

2 tablespoons Almond Flour

1 teaspoon Coconut Oil

1 tablespoon Monk Fruit Sweetener

0.5 teaspoon Vanilla Extract

0.25 cup Fresh Raspberries

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PREPARATION

1
Preheat your oven to 325°F (165°C) and line a 4-inch springform pan or large ramekin with parchment paper.
2
In a small bowl, combine the almond flour and melted coconut oil until the mixture resembles wet sand.
3
Press the almond flour mixture firmly into the bottom of the prepared pan to create an even crust.
4
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.
5
Pour the cheesecake filling over the crust and smooth the top with a spatula.
6
Bake for 25-30 minutes, or until the edges are slightly golden and set, but the center still has a very slight jiggle.
7
Remove from the oven and allow to cool at room temperature for 30 minutes, then transfer to the refrigerator to set for at least 2 hours.
8
Top with fresh raspberries before serving chilled.