Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Non-fat Plain Greek Yogurt; 0.33 scoop Vanilla Whey Protein Powder; 1 large Egg White; 2 tbsp Almond Flour; 1 tbsp Monk Fruit Sweetener; 1 tsp Vanilla Extract; 0.4 cup Fresh Raspberries; 1 tsp Honey

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 cheesecake with a light almond flour base, topped with a vibrant and tart raspberry glaze.

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NUTRITION

Protein

34.2g

Fat

8.5g

Carbs

26.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Plain Greek Yogurt

0.33 scoop Vanilla Whey Protein Powder

1 large Egg White

2 tbsp Almond Flour

1 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

0.4 cup Fresh Raspberries

1 tsp Honey

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or ramekin.
2
Press the almond flour into the bottom of the prepared pan to form a thin, even crust.
3
In a medium bowl, whisk together the Greek yogurt, protein powder, egg white, monk fruit sweetener, and vanilla extract until completely smooth.
4
Pour the yogurt mixture over the almond flour base and smooth the top with a spatula.
5
Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.
6
Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours to fully set.
7
While the cheesecake chills, mash the raspberries with the honey in a small bowl to create a fresh glaze.
8
Spread the raspberry glaze over the chilled cheesecake before serving.