Name: Creamy 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; 0.25 scoop Vanilla Whey Protein Powder; 2 large Egg Whites; 3 tablespoons Almond Flour; 0.5 cup Fresh Raspberries; 1 teaspoon Vanilla Extract; 1 tablespoon Monk Fruit Sweetener

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

Smooth Greek yogurt and vanilla protein whisked with egg whites, baked over a light almond crust and topped with tart, juicy raspberries.

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NUTRITION

Protein

42.4g

Fat

10.9g

Carbs

22g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.25 scoop Vanilla Whey Protein Powder

2 large Egg Whites

3 tablespoons Almond Flour

0.5 cup Fresh Raspberries

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or a large oven-safe ramekin.
2
In a small bowl, mix the almond flour with a teaspoon of water until it reaches a crumbly consistency, then press it firmly into the bottom of the pan to form a thin crust.
3
In a separate medium mixing bowl, whisk together the Greek yogurt, vanilla whey protein, egg whites, vanilla extract, and monk fruit sweetener until the batter is completely smooth and free of lumps.
4
Pour the cheesecake batter over the prepared almond crust, smoothing the top with a spatula.
5
Bake for 25 to 30 minutes, or until the edges are set and slightly golden, but the center still has a very slight jiggle.
6
Remove from the oven and allow the cheesecake to cool to room temperature before transferring it to the refrigerator to set for at least 2 hours.
7
Garnish with fresh raspberries just before serving for a tart and refreshing finish.