Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Non-fat Plain Greek Yogurt; 0.5 scoop Vanilla Whey Protein Isolate; 0.25 cup Liquid Egg Whites; 2 tablespoons Almond Flour; 1 ounce Neufchâtel Cheese; 1 tablespoon Monk Fruit Sweetener; 0.5 teaspoon Vanilla Extract; 0.25 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

Creamy Greek Yogurt Protein Cheesecake

A crustless cheesecake baked with Greek yogurt and vanilla protein, topped with fresh raspberries and a dusting of cinnamon for a silky finish.

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NUTRITION

Protein

42.5g

Fat

13.7g

Carbs

19.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

0.25 cup Liquid Egg Whites

2 tablespoons Almond Flour

1 ounce Neufchâtel Cheese

1 tablespoon Monk Fruit Sweetener

0.5 teaspoon Vanilla Extract

0.25 cup Fresh Raspberries

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch small springform pan or a large ramekin.
2
In a medium mixing bowl, beat the softened Neufchâtel cheese and monk fruit sweetener until smooth.
3
Whisk in the Greek yogurt and vanilla extract until no lumps remain.
4
Gently stir in the liquid egg whites and vanilla whey protein powder until just combined, being careful not to over-mix.
5
Fold in the almond flour to help provide structure to the cheesecake batter.
6
Pour the mixture into the prepared pan and smooth the top with a spatula.
7
Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
8
Remove from the oven and let it cool at room temperature for 30 minutes, then refrigerate for at least 3 hours or overnight.
9
Top with fresh raspberries before serving.