Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 205g Non-fat Plain Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 3 tbsp Liquid Egg Whites; 2 tbsp Almond Flour; 0.5 cup Fresh Raspberries; 1 tsp Coconut Oil; 1 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

Greek Yogurt Protein Cheesecake

Creamy Greek yogurt and vanilla protein baked into a light almond-crust cheesecake, topped with fresh raspberries for a burst of tartness.

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NUTRITION

Protein

41.6g

Fat

13.7g

Carbs

21g

SERVINGS

1 serving

INGREDIENTS

205g Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

3 tbsp Liquid Egg Whites

2 tbsp Almond Flour

0.5 cup Fresh Raspberries

1 tsp Coconut Oil

1 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
In a small bowl, mix the almond flour with the melted coconut oil until it reaches a sandy consistency, then press it firmly into the bottom of the pan to form the crust.
3
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, liquid egg whites, and vanilla extract until the batter is completely smooth and free of lumps.
4
Pour the cheesecake mixture over the almond crust and smooth the top with a spatula.
5
Bake for 25 to 30 minutes, or until the edges are set and slightly golden but the center still has a slight jiggle.
6
Remove from the oven and let it cool to room temperature before transferring to the refrigerator to chill for at least 2 hours.
7
Garnish with the fresh raspberries just before serving for a bright, tart finish.