Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Non-fat Greek Yogurt; 20g Vanilla Whey Protein; 1 large Egg White; 3 tbsp Almond Flour; 1 tsp Coconut Oil; 1 tbsp Monk Fruit Sweetener; 1/4 cup Raspberries; 1/4 tsp Vanilla Extract; 1/2 tsp Lemon Zest

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

A velvety cheesecake made with protein-packed Greek yogurt and a nutty almond crust, finished with a bright and zesty lemon aroma.

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NUTRITION

Protein

40.6g

Fat

15.7g

Carbs

14.5g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Greek Yogurt

20g Vanilla Whey Protein

1 large Egg White

3 tbsp Almond Flour

1 tsp Coconut Oil

1 tbsp Monk Fruit Sweetener

1/4 cup Raspberries

1/4 tsp Vanilla Extract

1/2 tsp Lemon Zest

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin.
2
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.
3
Press the almond mixture firmly into the bottom of the ramekin to form an even crust.
4
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg white, monk fruit, vanilla, and lemon zest until completely smooth.
5
Pour the creamy filling over the prepared crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes or until the edges are set but the center remains slightly jiggly.
7
Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to set.
8
Top with fresh raspberries just before serving for a burst of color and flavor.