Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 tbsp Almond Flour; 1 tsp Coconut Oil; 1 cup Non-fat Greek Yogurt; 12g Vanilla Whey Protein; 1 large Egg White; 1 tbsp Monk Fruit Sweetener; 1 tsp Vanilla Extract; 0.5 cup Fresh 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

Baked Greek yogurt and vanilla protein cheesecake over a light almond crust, finished with a handful of tart, juicy raspberries.

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NUTRITION

Protein

40.9g

Fat

12.5g

Carbs

21.1g

SERVINGS

1 serving

INGREDIENTS

2 tbsp Almond Flour

1 tsp Coconut Oil

1 cup Non-fat Greek Yogurt

12g Vanilla Whey Protein

1 large Egg White

1 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

0.5 cup Fresh Raspberries

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PREPARATION

1
Preheat oven to 325°F (165°C) and grease a small 4-inch springform pan or ramekin.
2
Combine almond flour and melted coconut oil in a small bowl until it reaches a sandy consistency.
3
Press the almond mixture firmly into the bottom of the prepared pan to form a thin crust.
4
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, monk fruit, and vanilla extract until completely smooth.
5
Pour the yogurt mixture over the almond crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.
7
Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to set fully.
8
Top with fresh raspberries before serving for a bright, fresh finish.