Greek Yogurt Protein Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

Whipped Greek yogurt and vanilla protein baked over a nutty almond flour crust, topped with a handful of tart raspberries for a finish that is incredibly creamy.

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NUTRITION

416kcal
Protein
41.3g
Fat
15g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1 large Egg White

12g Vanilla Whey Protein

2 tbsp Almond Flour

1.5 tsp Coconut Oil

1 tbsp Maple Syrup

1/2 cup Fresh Raspberries

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small oven-safe ramekin.

  • 2

    Combine the almond flour and coconut oil in a small bowl, then press the mixture firmly into the bottom of the ramekin to form a crust.

  • 3

    In a separate bowl, whisk together the Greek yogurt, egg white, protein powder, and maple syrup until the batter is completely smooth.

  • 4

    Pour the yogurt mixture over the crust and gently press the fresh raspberries into the top.

  • 5

    Bake for 25 to 30 minutes until the edges are firm and the center has a slight, custard-like jiggle.

  • 6

    Remove from the oven and let it cool to room temperature before refrigerating for at least two hours to set.

Greek Yogurt Protein Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

Whipped Greek yogurt and vanilla protein baked over a nutty almond flour crust, topped with a handful of tart raspberries for a finish that is incredibly creamy.

NUTRITION

416kcal
Protein
41.3g
Fat
15g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1 large Egg White

12g Vanilla Whey Protein

2 tbsp Almond Flour

1.5 tsp Coconut Oil

1 tbsp Maple Syrup

1/2 cup Fresh Raspberries

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small oven-safe ramekin.

  • 2

    Combine the almond flour and coconut oil in a small bowl, then press the mixture firmly into the bottom of the ramekin to form a crust.

  • 3

    In a separate bowl, whisk together the Greek yogurt, egg white, protein powder, and maple syrup until the batter is completely smooth.

  • 4

    Pour the yogurt mixture over the crust and gently press the fresh raspberries into the top.

  • 5

    Bake for 25 to 30 minutes until the edges are firm and the center has a slight, custard-like jiggle.

  • 6

    Remove from the oven and let it cool to room temperature before refrigerating for at least two hours to set.