Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 170g Non-fat Greek Yogurt; 12g Vanilla Whey Protein Powder; 1 large Egg White; 3 tbsp Almond Flour; 2 tsp Coconut Oil, melted; 1/4 cup Fresh Raspberries; 1 tsp Vanilla Extract; 1 tbsp 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

Creamy Greek Yogurt Protein Cheesecake

A chilled protein cheesecake made with Greek yogurt and vanilla whey over a toasted almond crust, finished with a burst of tart raspberries.

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NUTRITION

Protein

35.4g

Fat

20.2g

Carbs

15.7g

SERVINGS

1 serving

INGREDIENTS

170g Non-fat Greek Yogurt

12g Vanilla Whey Protein Powder

1 large Egg White

3 tbsp Almond Flour

2 tsp Coconut Oil, melted

1/4 cup Fresh Raspberries

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or oven-safe ramekin.
2
In a small bowl, combine the almond flour and melted coconut oil until the mixture resembles wet sand.
3
Press the almond mixture firmly and evenly into the bottom of the prepared pan to create the crust.
4
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, vanilla extract, and monk fruit sweetener until the batter is completely smooth.
5
Pour the cheesecake filling over the crust and smooth the top with a spoon.
6
Bake for 25 to 30 minutes until the edges are firm but the center remains slightly jiggly.
7
Remove from the oven and let it cool to room temperature before placing it in the refrigerator for at least 2 hours to set.
8
Top with fresh raspberries just before serving for a bright and tart finish.