Name: Creamy 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; 15g Vanilla Whey Protein Powder; 1 Large Egg White; 3 tbsp Almond Flour; 1 tsp Honey; 1/4 cup Fresh Raspberries; 1 tbsp Monk Fruit Sweetener; 1/2 tsp Vanilla Extract

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

Oven-baked Greek yogurt cheesecake with a gluten-free almond crust and fresh berries, featuring a bright and zesty lemon finish.

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NUTRITION

Protein

40.5g

Fat

11.3g

Carbs

23.8g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

15g Vanilla Whey Protein Powder

1 Large Egg White

3 tbsp Almond Flour

1 tsp Honey

1/4 cup Fresh Raspberries

1 tbsp Monk Fruit Sweetener

1/2 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or a large ramekin.
2
In a small bowl, combine the almond flour and honey until a crumbly dough forms, then press it firmly into the bottom of the prepared pan to create the crust.
3
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg white, monk fruit sweetener, and vanilla extract until the batter is completely smooth.
4
Pour the cheesecake filling over the almond crust and smooth the top with a spatula.
5
Gently press the fresh raspberries into the top of the batter.
6
Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.
7
Remove from the oven and allow to cool to room temperature before refrigerating for at least 2 hours to set completely.