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 Greek Yogurt; 25g Vanilla Whey Protein Powder; 2 large Egg Whites; 2 tbsp Almond Flour; 0.5 cup Fresh Raspberries; 1 tsp Vanilla Extract; 2 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

Greek Yogurt Protein Cheesecake

A crustless cheesecake baked with creamy Greek yogurt and vanilla protein, topped with fresh raspberries for a bright, tangy finish.

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NUTRITION

Protein

54.7g

Fat

9.2g

Carbs

30g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

25g Vanilla Whey Protein Powder

2 large Egg Whites

2 tbsp Almond Flour

0.5 cup Fresh Raspberries

1 tsp Vanilla Extract

2 tbsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a 6-inch springform pan or a large oven-safe ramekin.
2
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, almond flour, vanilla extract, and monk fruit sweetener until the batter is completely smooth.
3
Pour the mixture into the prepared pan and tap it gently on the counter to remove any air bubbles.
4
Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
5
Remove from the oven and let it cool to room temperature before placing it in the refrigerator to chill for at least 2 hours.
6
Once chilled, top with fresh raspberries and serve.