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; 1 Large Egg; 4 tbsp Almond Flour; 1 tsp Coconut Oil; 2 tbsp Monk Fruit Sweetener; 1 tsp Vanilla Extract; 1/4 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 egg over a toasted almond flour crust, topped with fresh raspberries for a silky smooth finish.

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NUTRITION

Protein

35.3g

Fat

24.6g

Carbs

18g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1 Large Egg

4 tbsp Almond Flour

1 tsp Coconut Oil

2 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

1/4 cup Fresh Raspberries

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PREPARATION

1
Preheat your oven to 325°F (165°C).
2
In a small bowl, combine the almond flour and melted coconut oil until the mixture resembles wet sand.
3
Press the almond flour mixture firmly into the bottom of a 4-inch ramekin or small springform pan to create the crust.
4
Bake the crust for 5-7 minutes until it is lightly golden and smells toasted.
5
While the crust cools slightly, whisk together the Greek yogurt, egg, monk fruit sweetener, and vanilla extract in a medium bowl until the batter is completely smooth.
6
Pour the yogurt mixture over the prepared crust and smooth the top with a spatula.
7
Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.
8
Remove from the oven and allow to cool to room temperature, then transfer to the refrigerator for at least 2 hours to set.
9
Top with fresh raspberries just before serving for a bright, tart contrast.