Name: Silky Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 170g Non-fat Greek Yogurt; 20g Vanilla Whey Protein; 1 large Egg White; 3 tbsp Almond Flour; 2 tbsp Monk Fruit Sweetener; 1 tsp Vanilla Extract; 50g Fresh Raspberries

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

Oven-baked Greek yogurt and vanilla protein cheesecake on a light almond crust, finished with a vibrant and tangy raspberry glaze.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

42.2g

Fat

11.9g

Carbs

18.2g

SERVINGS

1 serving

INGREDIENTS

170g Non-fat Greek Yogurt

20g Vanilla Whey Protein

1 large Egg White

3 tbsp Almond Flour

2 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

50g Fresh Raspberries

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 325°F.
2
Mix the almond flour with a tiny splash of water to form a soft dough and press it firmly into the bottom of a small oven-safe ramekin.
3
In a medium bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.
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 set but the center still has a slight, delicate jiggle.
6
Remove from the oven and allow to cool at room temperature before refrigerating for at least 2 hours to set the texture.
7
Mash the fresh raspberries into a thick sauce and spread over the chilled cheesecake just before serving.