Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Nonfat Greek Yogurt; 0.5 scoop Vanilla Whey Protein; 1 large Egg White; 3 tbsp Almond Flour; 1 tsp Coconut Oil; 2 tbsp Monk Fruit Sweetener; 1 tsp Vanilla Extract; 0.25 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

Greek Yogurt Protein Cheesecake

A cheesecake baked with Greek yogurt and vanilla whey over an almond flour crust, topped with fresh raspberries and a base that is perfectly toasted.

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NUTRITION

Protein

37.7g

Fat

16.4g

Carbs

27.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek Yogurt

0.5 scoop Vanilla Whey Protein

1 large Egg White

3 tbsp Almond Flour

1 tsp Coconut Oil

2 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

0.25 cup Fresh Raspberries

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PREPARATION

1
Preheat oven to 325°F and lightly grease a 4-inch springform pan or ramekin.
2
Mix almond flour and melted coconut oil in a small bowl, press the mixture into the bottom of the pan, and bake for 5 minutes until the base is lightly toasted.
3
Whisk together the Greek yogurt, protein powder, egg white, monk fruit, and vanilla extract in a medium bowl until the batter is completely smooth.
4
Pour the cheesecake filling over the toasted crust and smooth the top with a spatula.
5
Bake for an additional 20 to 25 minutes until the edges are firm but the center still has a slight jiggle.
6
Cool to room temperature, then chill in the refrigerator for at least 2 hours to set before topping with fresh raspberries.