Name: Silky 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; 15g Vanilla Whey Protein Isolate; 2 tbsp Liquid Egg Whites; 2 tbsp Almond Flour; 1 tsp Honey; 1 tsp Coconut Oil; 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

Silky Greek Yogurt Protein Cheesecake

Whisked Greek yogurt and vanilla protein baked over a nutty almond flour base, topped with a bright and tangy raspberry coulis.

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NUTRITION

Protein

42.6g

Fat

12.2g

Carbs

22.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

15g Vanilla Whey Protein Isolate

2 tbsp Liquid Egg Whites

2 tbsp Almond Flour

1 tsp Honey

1 tsp Coconut Oil

1/4 cup Fresh Raspberries

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
Stir together the almond flour and melted coconut oil in a small bowl until it reaches a sandy consistency.
3
Press the almond mixture firmly into the bottom of your prepared dish to create a thin, even crust.
4
In a separate bowl, whisk the Greek yogurt, protein powder, egg whites, honey, and a splash of vanilla extract until the batter is completely smooth.
5
Pour the cheesecake filling over the almond crust and gently tap the dish on the counter to remove any air bubbles.
6
Mash the fresh raspberries in a small bowl and swirl them into the top of the batter using a toothpick for a marbled effect.
7
Bake for 25 to 30 minutes until the edges are set but the center remains slightly jiggly.
8
Allow the cheesecake to cool to room temperature before refrigerating for at least 2 hours to achieve a perfectly silky texture.