Name: 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; 2 tablespoons Almond Flour; 0.25 cup Fresh Raspberries; 1 teaspoon Vanilla Extract; 1 teaspoon Lemon Juice

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

Whisked Greek yogurt and vanilla protein baked over a light almond base, topped with fresh raspberries for a bright, velvety finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

36.4g

Fat

8.6g

Carbs

14.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

2 tablespoons Almond Flour

0.25 cup Fresh Raspberries

1 teaspoon Vanilla Extract

1 teaspoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
In a small bowl, mix the almond flour with a teaspoon of water and a pinch of your preferred zero-calorie sweetener until it forms a crumbly paste.
3
Press the almond mixture firmly into the bottom of the prepared pan to create a thin crust.
4
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, vanilla extract, and lemon juice until the batter is completely smooth and lump-free.
5
Pour the cheesecake batter over the almond crust and smooth the surface with a spoon.
6
Bake for 25 to 30 minutes, or until the edges are set but the center remains slightly jiggly.
7
Allow the cheesecake to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to set completely.
8
Top with fresh raspberries before serving cold.