Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

A velvety Greek yogurt and vanilla protein base baked over a light almond flour crust, finished with a burst of tart raspberries.

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NUTRITION

350kcal
Protein
41.8g
Fat
11.5g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

15g Vanilla Whey Protein Isolate

40g Egg Whites

20g Almond Flour

50g Fresh Raspberries

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and line a small ramekin or 4-inch springform pan with parchment paper.

  • 2

    Mix the almond flour with a teaspoon of water and a pinch of monk fruit sweetener to form a crumbly dough, then press it firmly and evenly into the bottom of the prepared dish.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, vanilla extract, and the remaining monk fruit sweetener until the batter is completely smooth and lump-free.

  • 4

    Pour the yogurt mixture over the almond crust and gently press the fresh raspberries into the top of the batter.

  • 5

    Bake for 25-30 minutes until the edges are set and slightly golden, but the center still has a very slight jiggle.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to set fully before serving.

Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

A velvety Greek yogurt and vanilla protein base baked over a light almond flour crust, finished with a burst of tart raspberries.

NUTRITION

350kcal
Protein
41.8g
Fat
11.5g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

15g Vanilla Whey Protein Isolate

40g Egg Whites

20g Almond Flour

50g Fresh Raspberries

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and line a small ramekin or 4-inch springform pan with parchment paper.

  • 2

    Mix the almond flour with a teaspoon of water and a pinch of monk fruit sweetener to form a crumbly dough, then press it firmly and evenly into the bottom of the prepared dish.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, vanilla extract, and the remaining monk fruit sweetener until the batter is completely smooth and lump-free.

  • 4

    Pour the yogurt mixture over the almond crust and gently press the fresh raspberries into the top of the batter.

  • 5

    Bake for 25-30 minutes until the edges are set and slightly golden, but the center still has a very slight jiggle.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to set fully before serving.