Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 1 large Egg White; 2 tablespoons Almond Flour; 1 teaspoon Coconut Oil; 0.5 cup Fresh Raspberries; 1 tablespoon Monk Fruit Sweetener; 0.5 teaspoon 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

Baked Greek yogurt and vanilla protein over a pressed almond crust, topped with a vibrant and tart raspberry compote.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

42.3g

Fat

13g

Carbs

21.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

2 tablespoons Almond Flour

1 teaspoon Coconut Oil

0.5 cup Fresh Raspberries

1 tablespoon Monk Fruit Sweetener

0.5 teaspoon Vanilla Extract

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or ramekin.
2
Combine the almond flour and melted coconut oil in a small bowl, then press the mixture firmly into the bottom of the pan to form the crust.
3
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, monk fruit sweetener, and vanilla extract until the batter is completely smooth.
4
Pour the cheesecake filling over the crust and smooth the top with a spatula.
5
Bake for 25 to 30 minutes until the edges are firm but the center remains slightly jiggly.
6
Remove from the oven and allow it to cool completely at room temperature before transferring to the refrigerator for at least 2 hours to set.
7
Gently mash the raspberries with a fork to create a simple sauce and spread it over the chilled cheesecake before serving.