Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 1 large Egg White; 2 tablespoons Almond Flour; 1 teaspoon melted Grass-fed Butter; 0.5 cup fresh Raspberries; 1 tablespoon Monk Fruit Sweetener (optional); 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

Greek Yogurt Protein Cheesecake

A creamy Greek yogurt and vanilla protein cheesecake baked over a toasted almond flour crust, finished with a handful of tart fresh raspberries.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

42.3g

Fat

12g

Carbs

18.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

2 tablespoons Almond Flour

1 teaspoon melted Grass-fed Butter

0.5 cup fresh Raspberries

1 tablespoon Monk Fruit Sweetener (optional)

0.5 teaspoon Vanilla Extract

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or a large ramekin.
2
In a small bowl, combine the almond flour and melted grass-fed butter until it reaches a sandy consistency.
3
Press the almond flour mixture firmly into the bottom of the prepared pan to form an even crust layer.
4
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, monk fruit sweetener, and vanilla extract until completely smooth.
5
Pour the yogurt mixture over the crust and smooth the top with a spatula.
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 allow it to cool to room temperature, then refrigerate for at least 2 hours to fully set.
8
Top with fresh raspberries before serving.