Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Nonfat Plain Greek Yogurt; 5 grams Vanilla Whey Protein Powder; 1 large Egg; 1 large Egg White; 2 tbsp Graham Cracker Crumbs; 1 tsp Vanilla Extract; 0.25 cup Fresh Raspberries; 1 tbsp 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

Greek Yogurt Protein Cheesecake

A protein-packed cheesecake baked with creamy Greek yogurt and vanilla, chilled and topped with a handful of tart, juicy raspberries.

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NUTRITION

Protein

39.3g

Fat

7.1g

Carbs

25.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Plain Greek Yogurt

5 grams Vanilla Whey Protein Powder

1 large Egg

1 large Egg White

2 tbsp Graham Cracker Crumbs

1 tsp Vanilla Extract

0.25 cup Fresh Raspberries

1 tbsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F.
2
Lightly coat a small oven-safe ramekin with cooking spray and press the graham cracker crumbs into the bottom to form a thin crust.
3
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, whole egg, egg white, vanilla extract, and monk fruit sweetener until the batter is completely smooth and free of lumps.
4
Pour the yogurt mixture over the graham cracker base in the ramekin.
5
Bake for 25 to 30 minutes until the edges are firm and set, but the center still has a slight jiggle.
6
Remove from the oven and allow the cheesecake to cool to room temperature.
7
Refrigerate for at least two hours to allow the texture to fully set.
8
Top with fresh raspberries just before serving for a bright and tart finish.