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 Plain Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 1 large Egg White; 2 tbsp Almond Flour; 2 tbsp Monk Fruit Sweetener; 1 tsp Vanilla Extract; 0.5 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 protein cheesecake made with Greek yogurt and vanilla bean, baked until set and topped with tart fresh raspberries for a bright, creamy finish.

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NUTRITION

Protein

42.3g

Fat

8.5g

Carbs

24.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

2 tbsp Almond Flour

2 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

0.5 cup Fresh Raspberries

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or a large oven-safe ramekin.
2
Mix the almond flour with a few drops of water to create a sandy texture, then press it firmly into the bottom of your prepared dish to form a thin crust.
3
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.
4
Pour the cheesecake batter over the almond crust and smooth the surface with a spoon.
5
Bake for 25 to 30 minutes until the edges are set but the center still has a slight, custard-like jiggle.
6
Remove from the oven and allow it to cool to room temperature, then transfer to the refrigerator for at least 2 hours to fully set.
7
Top with fresh raspberries just before serving to add a bright, tart contrast to the creamy cake.