Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 180g Non-fat Greek Yogurt; 20g Vanilla Whey Protein; 1 large Egg White; 20g Almond Flour; 1 tsp Maple Syrup; 50g Fresh Raspberries; 0.5 tsp Vanilla Extract

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 velvety baked cheesecake made with Greek yogurt and vanilla protein, topped with fresh raspberries for a bright, tangy finish.

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NUTRITION

Protein

42.5g

Fat

11.3g

Carbs

24.5g

SERVINGS

1 serving

INGREDIENTS

180g Non-fat Greek Yogurt

20g Vanilla Whey Protein

1 large Egg White

20g Almond Flour

1 tsp Maple Syrup

50g Fresh Raspberries

0.5 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small ramekin or individual springform pan.
2
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, maple syrup, and vanilla extract until the batter is completely smooth and lump-free.
3
Press the almond flour into the bottom of the prepared ramekin to create a thin, even crust layer.
4
Pour the cheesecake batter over the almond crust and smooth the top with a spatula.
5
Bake for 25 to 30 minutes until the edges are firm and set but the center remains slightly jiggly.
6
Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to set fully.
7
Top with fresh raspberries just before serving for a burst of tart flavor.