Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 160g Nonfat Greek Yogurt; 10g Vanilla Whey Protein Powder; 30g Egg White; 30g Almond Flour; 1.5 tablespoons Coconut Oil; 1 tablespoon Maple Syrup; 60g 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 chilled protein cheesecake made with Greek yogurt and vanilla bean, set on a toasted almond flour crust and topped with fresh raspberries.

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NUTRITION

Protein

35.4g

Fat

37.6g

Carbs

33g

SERVINGS

1 serving

INGREDIENTS

160g Nonfat Greek Yogurt

10g Vanilla Whey Protein Powder

30g Egg White

30g Almond Flour

1.5 tablespoons Coconut Oil

1 tablespoon Maple Syrup

60g Fresh Raspberries

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PREPARATION

1
Preheat oven to 325°F.
2
Mix almond flour and melted coconut oil in a small bowl until it reaches a sandy consistency.
3
Press the mixture firmly into the bottom of a 4-inch springform pan or oven-safe ramekin.
4
In a separate bowl, whisk together Greek yogurt, protein powder, egg white, and maple syrup until completely smooth.
5
Pour the yogurt mixture over the crust and smooth the top with a spatula.
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 at room temperature, then refrigerate for at least 3 hours to set fully.
8
Top with fresh raspberries before serving.