Name: Silky Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Non-fat Greek Yogurt; 20g Vanilla Whey Protein Powder; 2 large Egg Whites; 20g Almond Flour; 60g Fresh Raspberries; 1 tsp Almond Butter; 1 tsp Vanilla Extract; 1 tbsp Monk Fruit Sweetener

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

Oven-baked Greek yogurt and vanilla protein cheesecake layered over a toasted almond crust and finished with a velvety raspberry swirl.

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NUTRITION

Protein

49.2g

Fat

14.8g

Carbs

29.7g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

20g Vanilla Whey Protein Powder

2 large Egg Whites

20g Almond Flour

60g Fresh Raspberries

1 tsp Almond Butter

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan.
2
Mix the almond flour and almond butter in a small bowl until crumbly, then press firmly into the bottom of the pan to form a crust.
3
In a separate bowl, whisk together the Greek yogurt, protein powder, egg whites, vanilla extract, and monk fruit sweetener until the batter is completely smooth.
4
Pour the cheesecake batter over the almond crust and smooth the surface with a spatula.
5
Mash half of the raspberries into a puree and drop small dots onto the batter, using a toothpick to swirl them into the surface.
6
Bake for 25 to 30 minutes until the edges are set but the center has a slight jiggle.
7
Remove from the oven and let cool completely at room temperature before refrigerating for at least 3 hours to set the silky texture.
8
Top with the remaining fresh raspberries before serving.