Name: Creamy 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 Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 2 large Egg Whites; 3 tablespoons Almond Flour; 2 teaspoons Coconut Oil; 0.25 cup Fresh Raspberries; 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

Creamy Greek Yogurt Protein Cheesecake

Baked Greek yogurt and vanilla protein cheesecake with a toasted almond crust, finished with a burst of tart raspberries.

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NUTRITION

Protein

41.1g

Fat

21.5g

Carbs

15.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

2 large Egg Whites

3 tablespoons Almond Flour

2 teaspoons Coconut Oil

0.25 cup Fresh Raspberries

0.5 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small ramekin or mini springform pan.
2
Mix the almond flour and melted coconut oil in a small bowl until well combined.
3
Press the mixture into the bottom of the pan to create a firm, even crust.
4
Whisk the Greek yogurt, protein powder, egg whites, and vanilla extract in a bowl until the batter is smooth.
5
Pour the filling over the crust and bake for 25-30 minutes until the edges are set.
6
Allow the cheesecake to cool completely at room temperature, then refrigerate for at least two hours.
7
Garnish with fresh raspberries just before serving.