Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Non-fat Greek Yogurt; 0.2 cup Low-fat Cottage Cheese; 1 large Egg White; 1 tbsp Vanilla Whey Protein Isolate; 3 tbsp Almond Flour; 1 tsp Coconut Oil; 0.25 cup Fresh Raspberries; 1 tbsp Monk Fruit Sweetener; 0.5 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 cheesecake made with whipped Greek yogurt and cottage cheese on a toasted almond flour base, finished with a bright raspberry swirl.

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NUTRITION

Protein

32.8g

Fat

16.8g

Carbs

14.6g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Non-fat Greek Yogurt

0.2 cup Low-fat Cottage Cheese

1 large Egg White

1 tbsp Vanilla Whey Protein Isolate

3 tbsp Almond Flour

1 tsp Coconut Oil

0.25 cup Fresh Raspberries

1 tbsp Monk Fruit Sweetener

0.5 tsp Vanilla Extract

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PREPARATION

1
Preheat oven to 325°F (160°C).
2
Stir together almond flour and melted coconut oil until a crumbly dough forms.
3
Press the almond mixture firmly into the bottom of a 4-inch ramekin.
4
In a blender, combine Greek yogurt, cottage cheese, egg white, protein powder, monk fruit, and vanilla until silky smooth.
5
Pour the cheesecake batter over the prepared crust.
6
Mash the raspberries and drop small spoonfuls onto the batter, swirling with a toothpick.
7
Bake for 28 minutes or until the edges are firm and the center is slightly wobbly.
8
Cool to room temperature then chill in the refrigerator for at least 3 hours to set.