Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 180g Nonfat Greek Yogurt; 20g Vanilla Whey Isolate; 1 large Egg White; 15g Almond Flour; 2g Coconut Oil; 50g Fresh Raspberries; 1 tbsp Monk Fruit Sweetener; 1/2 tsp 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 velvety vanilla bean cheesecake made with protein-rich Greek yogurt and an almond flour base, topped with a vibrant and tart raspberry glaze.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

42.9g

Fat

10.9g

Carbs

29.5g

SERVINGS

1 serving

INGREDIENTS

180g Nonfat Greek Yogurt

20g Vanilla Whey Isolate

1 large Egg White

15g Almond Flour

2g Coconut Oil

50g Fresh Raspberries

1 tbsp Monk Fruit Sweetener

1/2 tsp Vanilla Extract

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 325°F (160°C).
2
Mix the almond flour and melted coconut oil in a small bowl until it reaches a sandy consistency.
3
Press the almond flour mixture firmly into the bottom of a 4-inch ramekin or small springform pan to form the crust.
4
In a separate mixing bowl, whisk together the Greek yogurt, vanilla whey protein, egg white, monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.
5
Pour the cheesecake batter over the prepared crust.
6
Bake for 25 to 30 minutes, or until the edges are firm and slightly golden, but the center still has a slight jiggle.
7
Remove from the oven and let it cool at room temperature for 30 minutes, then transfer to the refrigerator to set for at least 2 hours.
8
Gently mash the fresh raspberries with a fork and spread the tart sauce over the top of the chilled cheesecake before serving.