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; 1.5 tablespoons Vanilla Whey Protein Powder; 2 large Egg Whites; 3 tablespoons Almond Flour; 2 tablespoons Monk Fruit Sweetener; 1 teaspoon Vanilla Extract; 1/4 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

Greek Yogurt Protein Cheesecake

A velvety Greek yogurt cheesecake baked with a hint of vanilla and lemon, finished with a handful of tart, juicy raspberries.

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NUTRITION

Protein

43g

Fat

11.2g

Carbs

23g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

1.5 tablespoons Vanilla Whey Protein Powder

2 large Egg Whites

3 tablespoons Almond Flour

2 tablespoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

1/4 cup Fresh Raspberries

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch springform pan or line it with parchment paper.
2
Mix the almond flour with a teaspoon of water or a drop of stevia to form a slightly damp, crumbly dough, then press it firmly into the bottom of the pan to form the crust.
3
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, monk fruit sweetener, and vanilla extract until the batter is completely smooth and free of lumps.
4
Pour the yogurt mixture over the almond crust and smooth the top with a spatula.
5
Gently press the fresh raspberries into the top of the cheesecake batter.
6
Bake for 28-32 minutes or until the edges are set and slightly golden, but the center still has a slight wobble.
7
Remove from the oven and allow the cheesecake to cool to room temperature on a wire rack.
8
Transfer to the refrigerator and chill for at least 3 hours, or preferably overnight, to allow the texture to fully set before serving.