Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Non-fat Greek Yogurt; 0.5 large Egg White; 5 grams Vanilla Whey Protein Isolate; 3 tablespoons Almond Flour; 1 teaspoon Coconut Oil; 1 teaspoon Maple Syrup; 0.5 cup fresh Raspberries; 0.25 teaspoon Vanilla Extract

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 baked cheesecake made with protein-packed Greek yogurt and a nutty almond crust, topped with a tart and vibrant raspberry compote.

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NUTRITION

Protein

29g

Fat

16.7g

Carbs

21.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Non-fat Greek Yogurt

0.5 large Egg White

5 grams Vanilla Whey Protein Isolate

3 tablespoons Almond Flour

1 teaspoon Coconut Oil

1 teaspoon Maple Syrup

0.5 cup fresh Raspberries

0.25 teaspoon Vanilla Extract

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PREPARATION

1
Preheat oven to 325°F.
2
Mix almond flour, coconut oil, and maple syrup in a small bowl to form a crumbly dough.
3
Press the mixture firmly into the bottom of a small ramekin or 4-inch springform pan.
4
In a separate bowl, whisk together the Greek yogurt, egg white, protein powder, and vanilla extract until the batter is completely smooth.
5
Pour the yogurt mixture over the prepared almond crust.
6
Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.
7
Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 2 hours.
8
Top with fresh raspberries before serving.