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; 1/3 scoop Vanilla Whey Protein Isolate; 1 Large Egg; 2 tablespoons Almond Flour; 1 teaspoon Vanilla Extract; 2 tablespoons Monk Fruit Sweetener; 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 protein-packed cheesecake baked with Greek yogurt and a hint of almond flour, finished with fresh raspberries for a bright, tart sweetness.

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NUTRITION

Protein

40.7g

Fat

12.5g

Carbs

17.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

1/3 scoop Vanilla Whey Protein Isolate

1 Large Egg

2 tablespoons Almond Flour

1 teaspoon Vanilla Extract

2 tablespoons Monk Fruit Sweetener

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 a large oven-safe ramekin.
2
In a medium mixing bowl, whisk together the Greek yogurt, egg, vanilla protein powder, monk fruit sweetener, and vanilla extract until the batter is completely smooth and no lumps remain.
3
Sprinkle the almond flour evenly across the bottom of the prepared pan to create a thin, floury base.
4
Carefully pour the yogurt mixture over the almond flour and smooth the top with a spatula.
5
Bake for 25-30 minutes until the edges are firm and slightly golden, but the center still has a very slight jiggle.
6
Remove from the oven and allow it to cool to room temperature on a wire rack.
7
Transfer to the refrigerator and chill for at least 2 hours to allow the cheesecake to fully set.
8
Top with fresh raspberries just before serving.