Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Nonfat Greek Yogurt; 1.5 tbsp Vanilla Whey Protein Powder; 1 large Egg White; 3 tbsp Almond Flour; 1.5 tsp Honey; 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

Creamy Greek Yogurt Protein Cheesecake

A velvety baked cheesecake made with Greek yogurt and vanilla protein, finished with a bright and zesty lemon swirl.

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NUTRITION

Protein

42.5g

Fat

11.2g

Carbs

26.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1.5 tbsp Vanilla Whey Protein Powder

1 large Egg White

3 tbsp Almond Flour

1.5 tsp Honey

1/4 cup Fresh Raspberries

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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
In a small bowl, mix the almond flour with a teaspoon of water or a drop of honey until it reaches a crumbly consistency, then press it firmly into the bottom of the pan to form the crust.
3
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and honey until the batter is completely smooth and free of lumps.
4
Pour the yogurt mixture over the almond crust 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 it cool to room temperature before refrigerating for at least 3 hours to fully set.
7
Top with fresh raspberries and a bit of lemon zest before serving.