Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 tablespoons Almond Flour; 1 teaspoon Coconut Oil; 0.9 cup Non-fat Greek Yogurt; 0.5 scoop Vanilla Whey Protein Isolate; 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

Greek Yogurt Protein Cheesecake

Oven-baked Greek yogurt and vanilla protein cheesecake set atop a delicate almond flour crust, finished with a crown of juicy, tart raspberries.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

43g

Fat

12.7g

Carbs

15.3g

SERVINGS

1 serving

INGREDIENTS

1.5 tablespoons Almond Flour

1 teaspoon Coconut Oil

0.9 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

1 large Egg White

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

0.25 cup Fresh Raspberries

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch mini springform pan or oven-safe ramekin.
2
Stir together the almond flour and melted coconut oil in a small bowl until it reaches a sandy consistency.
3
Press the almond mixture firmly into the bottom of the prepared pan to form a thin, even base.
4
Whisk the Greek yogurt, vanilla protein powder, egg white, monk fruit sweetener, and vanilla extract in a medium bowl until the batter is completely smooth.
5
Pour the yogurt mixture over the crust and smooth the top with a spatula or the back of a spoon.
6
Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.
7
Remove from the oven and let cool at room temperature before refrigerating for at least 3 hours to firm up.
8
Top with fresh raspberries just before serving for a burst of bright flavor.