Name: Greek Yogurt Protein Cheesecake Cups
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Greek Yogurt; 2 large Egg Whites; 8g Vanilla Whey Protein Isolate; 3 tbsp Graham Cracker Crumbs; 1 tbsp Almond Flour; 0.25 cup Fresh Raspberries; 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 Cups

Baked Greek yogurt and vanilla protein cups with a nutty almond-graham crust, chilled until they reach a perfectly velvety texture.

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NUTRITION

Protein

41.4g

Fat

6.4g

Carbs

32.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

2 large Egg Whites

8g Vanilla Whey Protein Isolate

3 tbsp Graham Cracker Crumbs

1 tbsp Almond Flour

0.25 cup Fresh Raspberries

1 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and line a muffin tin with two large silicone liners.
2
Combine the graham cracker crumbs and almond flour in a small bowl, adding a teaspoon of water to create a sandy texture.
3
Press the crust mixture firmly and evenly into the bottom of the two prepared muffin liners.
4
Whisk the Greek yogurt, egg whites, vanilla protein powder, and vanilla extract together in a medium bowl until the batter is completely smooth.
5
Divide the cheesecake filling between the two cups and gently press the fresh raspberries into the top of each.
6
Bake for 20 minutes until the edges are set and firm to the touch but the center still has a slight jiggle.
7
Remove from the oven and allow to cool at room temperature before refrigerating for at least two hours to set into a velvety texture.