Name: Silky Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Non-fat Greek Yogurt; 1 large Egg White; 10 grams Vanilla Whey Protein Powder; 2 tablespoons Almond Flour; 1 teaspoon Coconut Oil; 0.5 cup Raspberries; 1 tablespoon Monk Fruit Sweetener; 0.5 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

Baked Greek yogurt and vanilla protein cheesecake over a toasted almond crust, finished with a bright and tangy raspberry swirl.

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NUTRITION

Protein

32.7g

Fat

13.7g

Carbs

21.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

1 large Egg White

10 grams Vanilla Whey Protein Powder

2 tablespoons Almond Flour

1 teaspoon Coconut Oil

0.5 cup Raspberries

1 tablespoon Monk Fruit Sweetener

0.5 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or a large ramekin.
2
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.
3
Press the almond mixture firmly into the bottom of the prepared pan to create a thin crust.
4
In a separate mixing bowl, whisk together the Greek yogurt, egg white, protein powder, monk fruit sweetener, and vanilla extract until completely smooth.
5
Pour the cheesecake batter over the almond crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes, or until the edges are set but the center still has a slight jiggle.
7
Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to fully set.
8
Mash the raspberries in a small bowl and swirl them over the top of the chilled cheesecake before serving.