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

A velvety protein cheesecake made with Greek yogurt and vanilla bean, baked until set and topped with a bright, tart raspberry coulis.

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NUTRITION

Protein

43.2g

Fat

8.9g

Carbs

20.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

2 tablespoons Almond Flour

0.5 cup Fresh Raspberries

1 teaspoon Vanilla Extract

2 tablespoons Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
In a medium mixing bowl, whisk together the Greek yogurt, egg white, vanilla extract, and monk fruit sweetener until completely smooth.
3
Gently fold in the vanilla protein powder and almond flour, ensuring there are no clumps remaining in the batter.
4
Pour the mixture into the prepared pan and smooth the top with a spatula.
5
Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.
6
Remove from the oven and let it cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to firm up.
7
While the cheesecake chills, mash the fresh raspberries in a small bowl to create a simple sauce.
8
Top the chilled cheesecake with the raspberry sauce before serving.