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; 1/4 cup Egg Whites; 3 oz Fat-Free Cream Cheese; 2 tbsp Almond Flour; 3 tbsp Monk Fruit Sweetener; 1 tsp Vanilla Extract; 1/4 cup 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

Oven-baked Greek yogurt and cream cheese custard sweetened with vanilla, topped with fresh raspberries for a bright, tangy finish.

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NUTRITION

Protein

57.4g

Fat

8.2g

Carbs

35.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein

1/4 cup Egg Whites

3 oz Fat-Free Cream Cheese

2 tbsp Almond Flour

3 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

1/4 cup Raspberries

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PREPARATION

1
Preheat oven to 325°F and lightly grease a small ramekin or springform pan.
2
Press almond flour into the bottom of the dish to create a thin base.
3
In a blender or food processor, combine Greek yogurt, cream cheese, egg whites, protein powder, sweetener, and vanilla.
4
Blend until the mixture is completely smooth and pour over the almond flour base.
5
Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.
6
Allow the cheesecake to cool at room temperature, then refrigerate for at least 3 hours.
7
Top with fresh raspberries before serving for a refreshing finish.