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; 1 large Egg White; 14 grams Vanilla Whey Protein; 2.5 tablespoons Almond Flour; 0.5 cup Fresh Raspberries; 2 tablespoons Monk Fruit Sweetener

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

Baked Greek yogurt and vanilla protein cheesecake with a toasted almond crust, finished with a burst of tart raspberries.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

42.2g

Fat

9.8g

Carbs

28.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1 large Egg White

14 grams Vanilla Whey Protein

2.5 tablespoons Almond Flour

0.5 cup Fresh Raspberries

2 tablespoons Monk Fruit Sweetener

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin.
2
Combine the almond flour with a teaspoon of water and press firmly into the base of the ramekin to form a crust.
3
In a medium bowl, whisk together the Greek yogurt, egg white, vanilla protein powder, and monk fruit sweetener until the batter is completely smooth.
4
Pour the yogurt mixture over the almond base and smooth the top with a spatula.
5
Bake for 25 to 30 minutes until the edges are firm and the center has a slight, custard-like jiggle.
6
Remove from the oven and let cool to room temperature before topping with fresh raspberries.
7
Refrigerate for at least two hours to allow the cheesecake to set into a creamy, sliceable texture.