Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 170g Non-fat Greek Yogurt; 15g Vanilla Whey Protein Powder; 1 large Egg White; 20g Almond Flour; 1 tsp Coconut Oil; 1 tbsp Monk Fruit Sweetener; 30g Fresh Raspberries; 1/2 tsp Vanilla Extract

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

Baked Greek yogurt and vanilla protein over an almond flour crust, topped with a handful of tart, fresh raspberries.

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NUTRITION

Protein

37.2g

Fat

16.5g

Carbs

23.1g

SERVINGS

1 serving

INGREDIENTS

170g Non-fat Greek Yogurt

15g Vanilla Whey Protein Powder

1 large Egg White

20g Almond Flour

1 tsp Coconut Oil

1 tbsp Monk Fruit Sweetener

30g Fresh Raspberries

1/2 tsp Vanilla Extract

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PREPARATION

1
Preheat oven to 325°F and lightly grease a small 4-inch springform pan or ramekin.
2
Combine the almond flour and melted coconut oil in a small bowl until it reaches a sandy consistency.
3
Press the almond mixture firmly into the bottom of the prepared pan to form an even crust.
4
Whisk the Greek yogurt, protein powder, egg white, monk fruit sweetener, and vanilla extract until completely smooth.
5
Pour the cheesecake batter over the crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes until the edges are firm but the center remains slightly wobbly.
7
Remove from the oven and let cool completely at room temperature before transferring to the fridge.
8
Chill for at least 3 hours to set, then top with fresh raspberries before serving.