Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 tbsp Almond Flour; 1/2 tsp Coconut Oil; 150g Non-fat Greek Yogurt; 15g Vanilla Whey Protein Powder; 1 large Egg White; 1 tbsp Monk Fruit Sweetener; 1/2 tsp Vanilla Extract; 100g 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 made with Greek yogurt and vanilla protein on a toasted almond crust, finished with a bright and tangy raspberry coulis.

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NUTRITION

Protein

36.8g

Fat

15.2g

Carbs

23.2g

SERVINGS

1 serving

INGREDIENTS

3 tbsp Almond Flour

1/2 tsp Coconut Oil

150g Non-fat Greek Yogurt

15g Vanilla Whey Protein Powder

1 large Egg White

1 tbsp Monk Fruit Sweetener

1/2 tsp Vanilla Extract

100g Fresh Raspberries

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PREPARATION

1
Preheat your oven to 325°F (160°C).
2
In a small bowl, mix the almond flour and coconut oil until it reaches a sandy consistency.
3
Press the almond mixture firmly into the bottom of a 4-inch mini springform pan or a greased ramekin to form the crust.
4
In a separate bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, monk fruit sweetener, and vanilla extract until completely smooth.
5
Pour the yogurt mixture over the prepared crust and smooth the top with a spatula.
6
Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.
7
Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to set fully.
8
Mash the fresh raspberries into a thick sauce and spread over the chilled cheesecake before serving.