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; 1.5 tablespoons Vanilla Whey Protein Isolate; 1 large Egg White; 2 tablespoons Almond Flour; 1 teaspoon Coconut Oil; 1 tablespoon Monkfruit Sweetener; 0.5 teaspoon Vanilla Extract; 20 grams 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

A velvety Greek yogurt cheesecake baked with a hint of vanilla and a toasted almond crust, finished with a burst of fresh berries.

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NUTRITION

Protein

40.5g

Fat

13.6g

Carbs

18.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1.5 tablespoons Vanilla Whey Protein Isolate

1 large Egg White

2 tablespoons Almond Flour

1 teaspoon Coconut Oil

1 tablespoon Monkfruit Sweetener

0.5 teaspoon Vanilla Extract

20 grams Fresh Raspberries

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch ramekin or mini springform pan with a touch of coconut oil.
2
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency, then press it firmly into the bottom of the prepared pan.
3
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg white, monkfruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.
4
Pour the yogurt mixture over the almond crust and smooth the top with a spatula.
5
Bake for 25 to 30 minutes, or until the edges are set but the center still has a very slight jiggle.
6
Remove from the oven and allow to cool to room temperature before transferring to the refrigerator to chill for at least 2 hours.
7
Top with fresh raspberries just before serving for a bright, tart finish.