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; 3.5 tablespoons Almond Flour; 1 large Egg White; 1 tablespoon Monk Fruit Sweetener; 1 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

Baked Greek yogurt and vanilla whey cheesecake over a light almond crust, finished with fresh raspberries and a velvety smooth texture.

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NUTRITION

Protein

39.1g

Fat

13.8g

Carbs

16.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

1/2 scoop Vanilla Whey Protein Isolate

3.5 tablespoons Almond Flour

1 large Egg White

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

1/4 cup Fresh Raspberries

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PREPARATION

1
Preheat oven to 325°F and lightly grease a small ramekin or individual springform pan.
2
Whisk together the almond flour and a pinch of monk fruit in a small bowl to form a light base.
3
Press the almond mixture firmly into the bottom of the prepared pan.
4
Combine the Greek yogurt, whey protein, egg white, vanilla, and remaining sweetener in a separate bowl until completely smooth.
5
Pour the yogurt mixture over the almond base and smooth the top.
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 completely at room temperature, then refrigerate for at least 2 hours to set.
8
Top with fresh raspberries before serving.