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; 0.75 scoop Vanilla Whey Protein Powder; 1 large Egg White; 2 tablespoons Almond Flour; 0.25 cup Fresh Raspberries; 0.5 teaspoon Vanilla Extract; 1 tablespoon Monk Fruit Sweetener

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 vanilla bean cheesecake made with protein-rich Greek yogurt and a light almond crust, topped with tart fresh raspberries.

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NUTRITION

Protein

49g

Fat

7.8g

Carbs

20.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Powder

1 large Egg White

2 tablespoons Almond Flour

0.25 cup Fresh Raspberries

0.5 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or a large oven-safe ramekin.
2
In a small bowl, press the almond flour into the bottom of the pan to create a thin, even crust layer.
3
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, vanilla extract, and monk fruit sweetener until the batter is completely smooth and no lumps remain.
4
Pour the yogurt mixture over the almond flour base and smooth the top with a spatula.
5
Bake for 25 to 30 minutes until the edges are set but the center still has a very slight jiggle.
6
Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to allow the texture to firm up.
7
Top with fresh raspberries before serving cold.