Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Low-fat Greek Yogurt; 10g Vanilla Whey Protein Powder; 1 large Egg; 2 tbsp Almond Flour; 2 tbsp Monk Fruit Sweetener; 1 tsp Vanilla Extract; 50g Fresh Raspberries

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

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

A velvety cheesecake baked with protein-rich Greek yogurt and vanilla, finished with a handful of tart raspberries for a refreshing, tangy bite.

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NUTRITION

Protein

32.9g

Fat

15.6g

Carbs

16.9g

SERVINGS

1 serving

INGREDIENTS

150g Low-fat Greek Yogurt

10g Vanilla Whey Protein Powder

1 large Egg

2 tbsp Almond Flour

2 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

50g Fresh Raspberries

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PREPARATION

1
Preheat your oven to 325°F (160°C).
2
In a medium mixing bowl, whisk together the Greek yogurt, egg, vanilla extract, and monk fruit sweetener until the mixture is completely smooth.
3
Gently fold in the vanilla protein powder and almond flour, stirring until just combined to avoid over-aerating the batter.
4
Lightly grease a 4-inch springform pan or a large oven-safe ramekin with a small amount of coconut oil or avocado oil spray.
5
Pour the cheesecake batter into the prepared dish and smooth the surface with a spatula.
6
Gently press the fresh raspberries into the top of the batter in an even layer.
7
Bake for 25 to 30 minutes, or until the edges are firm and slightly golden while the center remains slightly jiggly.
8
Remove from the oven and allow the cheesecake to cool at room temperature for at least 20 minutes.
9
Transfer to the refrigerator and chill for a minimum of 2 hours to allow the texture to set before serving.