Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Non-fat Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 1 large Egg White; 3 tablespoons Almond Flour; 1.5 teaspoons Coconut Oil; 1 teaspoon Vanilla Extract; 0.25 cup Fresh Raspberries; 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

A baked cheesecake made with Greek yogurt and vanilla protein on a thin almond crust, finished with a handful of tart raspberries.

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NUTRITION

Protein

37.5g

Fat

18.8g

Carbs

15.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

3 tablespoons Almond Flour

1.5 teaspoons Coconut Oil

1 teaspoon Vanilla Extract

0.25 cup Fresh Raspberries

1 tablespoon Monk Fruit Sweetener

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PREPARATION

1
Preheat oven to 325°F and lightly grease a small 4-inch springform pan or ramekin.
2
Mix the 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 pan to form a crust and bake for 5 minutes.
4
Whisk together the Greek yogurt, protein powder, egg white, vanilla extract, and monk fruit sweetener until completely smooth.
5
Pour the yogurt mixture over the pre-baked crust and smooth the top with a spatula.
6
Bake for 20-25 minutes until the edges are set but the center still has a slight jiggle.
7
Allow the cheesecake to cool at room temperature before refrigerating for at least 3 hours.
8
Top with fresh raspberries before serving.