Name: 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; 18g Vanilla Whey Protein Powder; 1 large Egg; 1 tablespoon Almond Flour; 0.5 cup Fresh Raspberries; 1 teaspoon Vanilla Extract; 1 tablespoon Monk Fruit Sweetener (optional)

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

A crustless cheesecake made with thick Greek yogurt and vanilla protein, baked until set and topped with tart, juicy raspberries.

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NUTRITION

Protein

46.0g

Fat

9.5g

Carbs

20.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

18g Vanilla Whey Protein Powder

1 large Egg

1 tablespoon Almond Flour

0.5 cup Fresh Raspberries

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener (optional)

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a 4-inch small springform pan or a large oven-safe ramekin.
2
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg, almond flour, vanilla extract, and monk fruit sweetener until the batter is completely smooth.
3
Pour the mixture into the prepared pan and smooth the top with a spatula.
4
Bake for 25 to 30 minutes, or until the edges are set but the center still has a slight jiggle.
5
Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to allow the texture to firm up.
6
Top with the fresh raspberries just before serving for a bright, tart finish.