Name: Silky 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; 0.8 scoop Vanilla Whey Protein Powder; 2 large Egg Whites; 0.25 cup Almond Flour; 2 tablespoons Monk Fruit Sweetener; 1 teaspoon Vanilla Extract; 0.4 cup Fresh Raspberries

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

Oven-baked Greek yogurt and vanilla protein cheesecake with a light almond base, topped with a vibrant and tart raspberry coulis.

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NUTRITION

Protein

57.1g

Fat

13.9g

Carbs

23.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

0.8 scoop Vanilla Whey Protein Powder

2 large Egg Whites

0.25 cup Almond Flour

2 tablespoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

0.4 cup Fresh Raspberries

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or ramekin
2
In a small bowl, mix the almond flour with a teaspoon of water and a pinch of sweetener until it forms a crumbly dough
3
Press the almond mixture firmly into the bottom of the prepared pan to create a thin crust
4
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg whites, monk fruit sweetener, and vanilla extract until the batter is completely smooth
5
Pour the cheesecake batter over the almond crust and smooth the top with a spatula
6
Bake for 25 to 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 to fully set
8
While the cheesecake chills, mash the fresh raspberries in a small bowl to create a simple coulis
9
Top the chilled cheesecake with the raspberry coulis just before serving