Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Nonfat Greek Yogurt; 12 grams Vanilla Whey Protein Powder; 1 large Egg White; 3 tablespoons Almond Flour; 2 teaspoons Coconut Oil; 1 teaspoon Maple Syrup; 0.25 cup Fresh Raspberries; 0.25 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

Oven-baked cheesecake made with Greek yogurt and vanilla protein on an almond crust, topped with fresh raspberries for a finish that is wonderfully creamy.

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NUTRITION

Protein

41.5g

Fat

21.1g

Carbs

23g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

12 grams Vanilla Whey Protein Powder

1 large Egg White

3 tablespoons Almond Flour

2 teaspoons Coconut Oil

1 teaspoon Maple Syrup

0.25 cup Fresh Raspberries

0.25 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small ramekin or springform pan.
2
In a small bowl, mix the almond flour and melted coconut oil until it reaches a sandy consistency.
3
Press the almond mixture firmly into the bottom of the prepared pan to form a crust.
4
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg white, maple syrup, 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 until the edges are set but the center still has a slight jiggle.
7
Remove from the oven and let it cool to room temperature before refrigerating for at least 2 hours.
8
Top with fresh raspberries before serving.