Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 210g Non-fat Greek Yogurt; 30g Vanilla Whey Protein Isolate; 46g Liquid Egg Whites; 12g Almond Flour; 50g Fresh Raspberries; 2 tsp Monk Fruit Sweetener; 1 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

Greek Yogurt Protein Cheesecake

A protein-packed cheesecake baked with creamy Greek yogurt and vanilla whey over a light almond crust, finished with a vibrant raspberry topping. Velvety.

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NUTRITION

Protein

54.5g

Fat

7.8g

Carbs

18.6g

SERVINGS

1 serving

INGREDIENTS

210g Non-fat Greek Yogurt

30g Vanilla Whey Protein Isolate

46g Liquid Egg Whites

12g Almond Flour

50g Fresh Raspberries

2 tsp Monk Fruit Sweetener

1 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
Press the almond flour firmly into the bottom of the pan to create a thin, even base layer.
3
In a medium mixing bowl, whisk together the Greek yogurt, vanilla whey protein, liquid egg whites, monk fruit sweetener, and vanilla extract until the batter is completely smooth and no lumps remain.
4
Pour the yogurt mixture over the almond flour base and smooth the top with a spatula.
5
Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle when moved.
6
Remove from the oven and let it cool to room temperature on a wire rack.
7
Transfer to the refrigerator for at least 2 hours to allow the cheesecake to firm up and reach the proper consistency.
8
Top with fresh raspberries just before serving.