Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Non-fat Greek Yogurt; 0.5 tablespoon Vanilla Whey Protein Powder; 4 tablespoons Almond Flour; 1 large Egg White; 1 tablespoon Monk Fruit Sweetener; 1 teaspoon Vanilla Extract; 0.25 cup Fresh Raspberries

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 cheesecake with a grain-free almond crust, topped with a handful of fresh, tart raspberries.

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NUTRITION

Protein

32g

Fat

15.4g

Carbs

16.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Non-fat Greek Yogurt

0.5 tablespoon Vanilla Whey Protein Powder

4 tablespoons Almond Flour

1 large Egg White

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

0.25 cup Fresh Raspberries

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PREPARATION

1
Preheat oven to 325°F and line a small ramekin or springform pan with parchment paper.
2
Mix almond flour with a teaspoon of water to form a crumbly dough and press it firmly into the bottom of the pan.
3
In a medium bowl, whisk together the Greek yogurt, protein powder, egg white, monk fruit, and vanilla extract until the mixture is completely smooth.
4
Pour the yogurt batter over the almond crust and smooth the top with a spatula.
5
Bake for 25-30 minutes until the edges are firm and set but the center still has a slight jiggle.
6
Remove from the oven and allow to cool at room temperature before refrigerating for at least 2 hours to fully set.
7
Top with fresh raspberries just before serving for a burst of brightness.