Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Greek Yogurt; 0.5 scoop Vanilla Whey Protein; 1 large Egg White; 2 tablespoons Monk Fruit Sweetener; 1 teaspoon Vanilla Extract; 2 tablespoons Almond Flour; 1 teaspoon Coconut Oil; 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

Greek Yogurt Protein Cheesecake

Whipped Greek yogurt and vanilla protein baked into a delicate almond crust, finished with a handful of tart, juicy raspberries.

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NUTRITION

Protein

42g

Fat

12.7g

Carbs

25.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein

1 large Egg White

2 tablespoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

2 tablespoons Almond Flour

1 teaspoon Coconut Oil

0.25 cup Fresh Raspberries

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PREPARATION

1
Preheat oven to 325°F and grease a small ramekin or springform pan.
2
Mix almond flour and melted coconut oil in a small bowl then press into the bottom of the pan to form a crust.
3
In a separate bowl whisk together the Greek yogurt protein powder egg white monk fruit and vanilla until completely smooth.
4
Pour the yogurt mixture over the crust and smooth the top with a spatula.
5
Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.
6
Let the cheesecake cool to room temperature then refrigerate for at least 2 hours.
7
Top with fresh raspberries before serving.