Name: 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; 60g Egg Whites; 12g Vanilla Whey Protein Isolate; 20g Almond Flour; 50g Fresh Raspberries; 1 tsp Vanilla Extract; 10g Monk Fruit Sweetener

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 protein-packed cheesecake made with creamy Greek yogurt and vanilla whey, baked over a light almond crust and topped with a bright, tart raspberry glaze.

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NUTRITION

Protein

42.3g

Fat

11.4g

Carbs

18.6g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

60g Egg Whites

12g Vanilla Whey Protein Isolate

20g Almond Flour

50g Fresh Raspberries

1 tsp Vanilla Extract

10g Monk Fruit Sweetener

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or a large oven-safe ramekin.
2
Combine the almond flour with a teaspoon of water and a pinch of monk fruit sweetener to form a crumbly dough.
3
Press the almond mixture firmly into the bottom of the prepared pan to create a thin, even crust.
4
In a mixing bowl, whisk together the Greek yogurt, egg whites, vanilla protein powder, monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.
5
Pour the yogurt mixture over the almond crust and smooth the surface with a spatula.
6
Bake for 28 to 32 minutes until the edges are set but the center still has a slight, velvety jiggle.
7
Remove from the oven and allow the cheesecake to cool at room temperature for 30 minutes before transferring to the refrigerator.
8
Chill for at least 2 hours to allow the texture to firm up properly.
9
Top with fresh raspberries and serve chilled for a refreshing and macro-friendly treat.