Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Plain Greek Yogurt; 0.5 scoop Vanilla Whey Protein Isolate; 1 large Egg White; 0.25 cup Rolled Oats; 1 teaspoon Coconut Oil; 0.5 cup Raspberries; 0.5 teaspoon 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

Baked Greek yogurt and vanilla protein cheesecake over a toasted oat crust, finished with a bright, tart raspberry coulis.

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NUTRITION

Protein

42.9g

Fat

7.3g

Carbs

30g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

1 large Egg White

0.25 cup Rolled Oats

1 teaspoon Coconut Oil

0.5 cup Raspberries

0.5 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or ramekin.
2
Combine the rolled oats and melted coconut oil in a small bowl, then press the mixture firmly into the bottom of the pan to form the crust.
3
In a separate bowl, whisk the Greek yogurt, protein powder, egg white, and vanilla extract until the batter is silky and free of lumps.
4
Pour the cheesecake filling over the oat crust and smooth the top with a spatula.
5
Bake for 25 to 30 minutes until the edges are firm but the center remains slightly jiggly.
6
Allow the cheesecake to cool completely at room temperature before chilling in the refrigerator for at least 3 hours to set.
7
Mash the fresh raspberries into a thick sauce and spread over the chilled cheesecake before serving.