Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Non-fat Greek Yogurt; 25g Vanilla Whey Protein Powder; 50g Liquid Egg Whites; 4 tbsp Almond Flour; 1.5 tsp Coconut Oil; 2 tbsp Monk Fruit Sweetener; 50g Fresh Raspberries; 1 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

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

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NUTRITION

Protein

52.1g

Fat

23.2g

Carbs

22.1g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

25g Vanilla Whey Protein Powder

50g Liquid Egg Whites

4 tbsp Almond Flour

1.5 tsp Coconut Oil

2 tbsp Monk Fruit Sweetener

50g Fresh Raspberries

1 tsp Vanilla Extract

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PREPARATION

1
Preheat oven to 325°F and line a 4-inch mini springform pan with parchment paper.
2
Mix almond flour and melted coconut oil in a small bowl until crumbly, then press firmly into the bottom of the pan.
3
Bake the crust for 8 minutes until lightly golden and fragrant.
4
In a separate bowl, whisk together Greek yogurt, protein powder, egg whites, monk fruit, and vanilla extract until completely smooth.
5
Pour the filling over the pre-baked crust and smooth the top with a spatula.
6
Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.
7
Allow the cheesecake to cool at room temperature for 30 minutes, then refrigerate for at least 3 hours to set completely.
8
Top with fresh raspberries before serving.