Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Non-fat Greek Yogurt; 1/4 cup Egg Whites; 15g Vanilla Whey Protein Powder; 2 tbsp Almond Flour; 1 tbsp Maple Syrup; 1/4 cup Raspberries; 1/2 tsp Vanilla Extract

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

Oven-baked Greek yogurt and vanilla protein cheesecake topped with fresh raspberries for a texture that is wonderfully silky.

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NUTRITION

Protein

41.2g

Fat

7.8g

Carbs

27.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

1/4 cup Egg Whites

15g Vanilla Whey Protein Powder

2 tbsp Almond Flour

1 tbsp Maple Syrup

1/4 cup Raspberries

1/2 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
In a medium bowl, whisk together the Greek yogurt, egg whites, vanilla protein powder, maple syrup, and vanilla extract until the batter is completely smooth.
3
Gently fold in the almond flour until just combined, ensuring there are no large clumps.
4
Pour the mixture into your prepared pan and smooth the top with a spatula.
5
Scatter the fresh raspberries over the top, pressing them slightly into the batter.
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 before refrigerating for at least 2 hours to achieve a perfect set.