Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Non-fat Greek Yogurt; 1/2 scoop Vanilla Whey Protein Isolate; 1 large Egg; 2 tablespoons Almond Flour; 1 teaspoon Honey; 1/2 teaspoon Vanilla Extract; 1/4 cup Fresh Raspberries

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 protein cheesecake baked with Greek yogurt and vanilla over a toasted almond flour crust, topped with fresh raspberries for a velvety texture.

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NUTRITION

Protein

40.2g

Fat

12.3g

Carbs

19.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

1/2 scoop Vanilla Whey Protein Isolate

1 large Egg

2 tablespoons Almond Flour

1 teaspoon Honey

1/2 teaspoon Vanilla Extract

1/4 cup Fresh Raspberries

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PREPARATION

1
Preheat oven to 325°F and line a small ramekin with parchment paper.
2
Press the almond flour into the bottom of the dish to create a thin, even crust.
3
Whisk together the Greek yogurt, protein powder, egg, vanilla, and honey until the batter is completely smooth.
4
Pour the yogurt mixture over the almond crust and tap the dish on the counter to remove any air bubbles.
5
Bake for 25 minutes until the edges are set but the center remains slightly jiggly.
6
Allow the cheesecake to cool at room temperature before refrigerating for at least two hours to set properly.
7
Top with fresh raspberries before serving for a bright and tangy finish.