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 Greek Yogurt; 0.4 scoop Vanilla Whey Protein Powder; 1 large Egg; 1.5 tablespoons Almond Flour; 0.5 cup Fresh Raspberries; 1 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

A baked protein cheesecake made with Greek yogurt and vanilla bean, topped with fresh raspberries for a burst of tartness and a velvety finish.

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NUTRITION

Protein

43.2g

Fat

10.9g

Carbs

20.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.4 scoop Vanilla Whey Protein Powder

1 large Egg

1.5 tablespoons Almond Flour

0.5 cup Fresh Raspberries

1 teaspoon Vanilla Extract

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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, press the almond flour into the bottom of the pan to create a thin, even base layer.
3
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg, and vanilla extract until the batter is completely smooth and no lumps remain.
4
Pour the yogurt mixture over the almond flour base and smooth the top with a spatula.
5
Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
6
Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to allow the texture to firm up.
7
Top with fresh raspberries just before serving for a bright, tart finish.