Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 170g Organic Non-fat Greek Yogurt; 20g Vanilla Whey Protein Powder; 1 large Pasture-raised Egg White; 3 tablespoons Blanched Almond Flour; 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 with a toasted almond crust, topped with fresh raspberries for a bright, tangy finish.

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NUTRITION

Protein

42.4g

Fat

12.8g

Carbs

20.4g

SERVINGS

1 serving

INGREDIENTS

170g Organic Non-fat Greek Yogurt

20g Vanilla Whey Protein Powder

1 large Pasture-raised Egg White

3 tablespoons Blanched Almond Flour

0.5 cup Fresh Raspberries

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
In a small bowl, combine the almond flour with a teaspoon of water and an optional pinch of monk fruit sweetener to form a crumbly dough.
3
Press the almond dough firmly into the bottom of the prepared pan to create an even crust layer.
4
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, and egg white until the batter is completely smooth.
5
Pour the cheesecake mixture over the almond crust and smooth the top with a spatula.
6
Bake for 22-25 minutes until the edges are firm but the center remains slightly jiggly.
7
Allow the cheesecake to cool at room temperature then refrigerate for at least two hours to fully set.
8
Top with fresh raspberries just before serving for a bright, tangy finish.