Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 140g Non-fat Greek Yogurt; 15g Vanilla Whey Protein Powder; 1 large Egg White; 2 tbsp Almond Flour; 2 tsp Coconut Oil (melted); 0.5 cup Fresh Raspberries; 1 tbsp Monk Fruit 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

A velvety Greek yogurt and vanilla protein base baked over a nutty almond flour crust, topped with a burst of tart raspberries and a silky smooth finish.

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NUTRITION

Protein

33.3g

Fat

17.5g

Carbs

16.8g

SERVINGS

1 serving

INGREDIENTS

140g Non-fat Greek Yogurt

15g Vanilla Whey Protein Powder

1 large Egg White

2 tbsp Almond Flour

2 tsp Coconut Oil (melted)

0.5 cup Fresh Raspberries

1 tbsp Monk Fruit Sweetener

0.5 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch ramekin or small springform pan.
2
In a small mixing bowl, stir together the almond flour and melted coconut oil until the mixture resembles wet sand.
3
Press the almond mixture firmly into the bottom of the prepared ramekin to form an even crust.
4
In a separate bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.
5
Pour the cheesecake filling over the crust and smooth the top with a spatula.
6
Bake for 20-25 minutes until the edges are set but the center still has a slight, soft jiggle.
7
Remove from the oven and allow it to cool at room temperature for 30 minutes, then transfer to the refrigerator for at least 2 hours to fully set.
8
Top with fresh raspberries just before serving for a bright, tart finish.