Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 tbsp Almond Flour; 1.5 tsp Coconut Oil; 3/4 cup Non-fat Greek Yogurt; 9g Vanilla Protein Powder; 1 large Egg White; 1 tbsp Monk Fruit Sweetener; 1/2 tsp Vanilla Extract; 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

Baked almond-crust cheesecake made with protein-rich Greek yogurt and vanilla, finished with a handful of fresh, juicy raspberries.

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NUTRITION

Protein

34.4g

Fat

18.4g

Carbs

27.6g

SERVINGS

1 serving

INGREDIENTS

3 tbsp Almond Flour

1.5 tsp Coconut Oil

3/4 cup Non-fat Greek Yogurt

9g Vanilla Protein Powder

1 large Egg White

1 tbsp Monk Fruit Sweetener

1/2 tsp Vanilla Extract

1/4 cup Fresh Raspberries

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch mini springform pan or a large ramekin.
2
In a small bowl, combine the almond flour and melted coconut oil until a crumbly dough forms.
3
Press the almond mixture firmly into the bottom of the prepared pan to create an even crust layer.
4
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg white, monk fruit sweetener, and vanilla extract until completely smooth.
5
Pour the yogurt mixture over the crust and smooth the top with a spatula.
6
Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.
7
Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to fully set.
8
Top with fresh raspberries before serving for a burst of tart flavor.