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 Greek Yogurt; 12 grams Vanilla Whey Protein; 1 large Egg White; 2 tablespoons Almond Flour; 1 teaspoon Coconut Oil; 1 tablespoon Maple Syrup; 0.5 cup Fresh Raspberries; 0.5 teaspoon 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 bean cheesecake baked over a toasted almond crust and finished with a bright, tart raspberry coulis.

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NUTRITION

Protein

34.3g

Fat

12.8g

Carbs

32.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

12 grams Vanilla Whey Protein

1 large Egg White

2 tablespoons Almond Flour

1 teaspoon Coconut Oil

1 tablespoon Maple Syrup

0.5 cup Fresh Raspberries

0.5 teaspoon Vanilla Extract

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PREPARATION

1
Preheat oven to 325°F and line a small ramekin or springform pan with parchment paper.
2
Mix the almond flour and melted coconut oil in a small bowl, then press the mixture firmly into the bottom of the pan to form a crust.
3
Whisk together the Greek yogurt, protein powder, egg white, maple syrup, and vanilla extract in a medium bowl until the batter is completely smooth.
4
Pour the yogurt mixture over the almond 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
Allow the cheesecake to cool at room temperature, then refrigerate for at least 2 hours to set fully.
7
Top with fresh raspberries before serving for a burst of bright flavor.