Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.8 cup Non-fat Greek Yogurt; 0.5 scoop Vanilla Whey Protein Isolate; 1 large Egg White; 2 tbsp Almond Flour; 1 tsp Coconut Oil; 0.4 cup Fresh Raspberries; 0.5 tsp Vanilla Extract; 1 tsp Stevia

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 on an almond flour crust, topped with fresh raspberries and a base that is nutty and toasted.

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NUTRITION

Protein

41.1g

Fat

13.9g

Carbs

16.7g

SERVINGS

1 serving

INGREDIENTS

0.8 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

1 large Egg White

2 tbsp Almond Flour

1 tsp Coconut Oil

0.4 cup Fresh Raspberries

0.5 tsp Vanilla Extract

1 tsp Stevia

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PREPARATION

1
Preheat oven to 325°F.
2
Mix almond flour and melted coconut oil in a bowl until crumbly.
3
Press the almond mixture firmly into the bottom of a 4-inch ramekin.
4
Bake the crust for 6 minutes until it is lightly toasted.
5
Whisk together Greek yogurt, protein powder, egg white, vanilla, and stevia in a bowl until smooth.
6
Pour the yogurt mixture over the pre-baked crust.
7
Bake for 25 minutes until the edges are set and the center has a slight jiggle.
8
Cool at room temperature for 30 minutes, then chill in the refrigerator for at least 3 hours.
9
Garnish with fresh raspberries before serving.