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 Plain Greek Yogurt; 1/3 scoop Vanilla Whey Protein Powder; 1 large Egg White; 2 tablespoons Almond Flour; 1 teaspoon Coconut Oil; 0.5 cup Fresh Raspberries; 1 teaspoon Vanilla Extract; 2 tablespoons Monk Fruit Sweetener

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 crustless cheesecake made with creamy Greek yogurt and vanilla protein, baked until set and topped with juicy tart raspberries.

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NUTRITION

Protein

38.4g

Fat

12.5g

Carbs

21g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

1/3 scoop Vanilla Whey Protein Powder

1 large Egg White

2 tablespoons Almond Flour

1 teaspoon Coconut Oil

0.5 cup Fresh Raspberries

1 teaspoon Vanilla Extract

2 tablespoons Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small ramekin or 4-inch springform pan.
2
In a small bowl, mix the almond flour and melted coconut oil until it forms a crumbly texture, then press firmly into the bottom of the pan to create a thin base.
3
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, monk fruit sweetener, and vanilla extract until the batter is completely smooth.
4
Pour the yogurt mixture over the almond 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 cheesecake to firm up.
7
Top with fresh raspberries before serving.