Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Non-fat Greek Yogurt; 0.75 scoop Vanilla Whey Protein Powder; 1 large Egg White; 2 tablespoons Almond Flour; 0.5 cup Fresh Raspberries; 1 teaspoon Vanilla Extract; 1 tablespoon 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

Greek Yogurt Protein Cheesecake

Creamy Greek yogurt and vanilla protein whisked and baked into a light cheesecake, finished with a handful of tart, juicy raspberries.

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NUTRITION

Protein

43.3g

Fat

Carbs

19.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Powder

1 large Egg White

2 tablespoons Almond Flour

0.5 cup Fresh Raspberries

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or mini springform pan.
2
In a small bowl, mix the almond flour with a teaspoon of water to create a thick paste and press it firmly into the bottom of the dish to form a thin crust.
3
In a separate mixing bowl, combine the Greek yogurt, protein powder, egg white, vanilla extract, and monk fruit sweetener.
4
Whisk the mixture vigorously until it is completely smooth and free of any lumps.
5
Pour the cheesecake batter over the almond flour base and smooth the top with a spatula.
6
Bake for 25 to 30 minutes or until the edges are firm and the center has just a slight jiggle.
7
Remove from the oven and allow it to cool to room temperature before refrigerating for at least 2 hours.
8
Top with fresh raspberries just before serving for a burst of freshness.