Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Non-fat Greek Yogurt; 8g Vanilla Protein Powder; 1 Large Egg; 2.5 tbsp Almond Flour; 1 tsp Coconut Oil; 0.5 cup Raspberries; 1 tbsp Monkfruit Sweetener; 0.5 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

Individual cheesecake baked with a creamy Greek yogurt filling and a nutty almond crust, finished with a bright and jammy raspberry topping.

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NUTRITION

Protein

32.6g

Fat

20.1g

Carbs

29.5g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Greek Yogurt

8g Vanilla Protein Powder

1 Large Egg

2.5 tbsp Almond Flour

1 tsp Coconut Oil

0.5 cup Raspberries

1 tbsp Monkfruit Sweetener

0.5 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch ramekin with a touch of coconut oil.
2
In a small bowl, combine the almond flour and melted coconut oil until the mixture resembles wet sand.
3
Press the almond mixture firmly into the bottom of the ramekin to form an even crust.
4
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg, monkfruit sweetener, and vanilla extract until completely smooth and lump-free.
5
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes, or until the edges are set and the center has a slight, firm jiggle.
7
Remove from the oven and allow to cool to room temperature, then refrigerate for at least 2 hours to set fully.
8
Top with fresh raspberries just before serving for a bright, tart finish.