Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Nonfat Greek Yogurt; 22g Vanilla Whey Protein Isolate; 28g Almond Flour; 1.5 tsp Coconut Oil; 1 large Egg White; 40g Fresh Raspberries; 1 tbsp Monk Fruit Sweetener; 1 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

Greek Yogurt Protein Cheesecake

Oven-baked Greek yogurt and protein cheesecake with a grain-free almond crust, finished with a bright and velvety raspberry compote.

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NUTRITION

Protein

44.6g

Fat

22.5g

Carbs

30.5g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

22g Vanilla Whey Protein Isolate

28g Almond Flour

1.5 tsp Coconut Oil

1 large Egg White

40g Fresh Raspberries

1 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or small ramekin.
2
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.
3
Press the almond mixture firmly into the bottom of the prepared pan to create an even crust layer.
4
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 and lump-free.
5
Pour the cheesecake batter over the crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes until the edges are set and firm, but the center still has a slight wobble.
7
Remove from the oven and allow to cool to room temperature before placing in the refrigerator for at least 3 hours to set fully.
8
Top with fresh raspberries before serving for a bright, tart finish.