Greek Yogurt Protein Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

Oven-baked cheesecake made with Greek yogurt and vanilla protein on a light almond crust, topped with a handful of juicy, tart raspberries.

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NUTRITION

267kcal
Protein
28.7g
Fat
11.7g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

120g Non-fat Greek Yogurt

10g Vanilla Whey Protein

1 large Egg White

21g Almond Flour

1 tsp Vanilla Extract

2 tbsp Monk Fruit Sweetener

20g Fresh Raspberries

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PREPARATION

  • 1

    Preheat oven to 325°F and lightly grease a small ramekin.

  • 2

    Press the almond flour into the bottom of the ramekin to create a thin crust.

  • 3

    Whisk together the Greek yogurt, protein powder, egg white, vanilla extract, and monk fruit sweetener until the batter is velvety and smooth.

  • 4

    Pour the yogurt mixture over the almond crust and drop the fresh raspberries on top.

  • 5

    Bake for 25 minutes or until the edges are firm and the center has a slight jiggle.

  • 6

    Allow the cheesecake to cool to room temperature then chill in the refrigerator for at least two hours to set.

Greek Yogurt Protein Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

Oven-baked cheesecake made with Greek yogurt and vanilla protein on a light almond crust, topped with a handful of juicy, tart raspberries.

NUTRITION

267kcal
Protein
28.7g
Fat
11.7g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

120g Non-fat Greek Yogurt

10g Vanilla Whey Protein

1 large Egg White

21g Almond Flour

1 tsp Vanilla Extract

2 tbsp Monk Fruit Sweetener

20g Fresh Raspberries

PREPARATION

  • 1

    Preheat oven to 325°F and lightly grease a small ramekin.

  • 2

    Press the almond flour into the bottom of the ramekin to create a thin crust.

  • 3

    Whisk together the Greek yogurt, protein powder, egg white, vanilla extract, and monk fruit sweetener until the batter is velvety and smooth.

  • 4

    Pour the yogurt mixture over the almond crust and drop the fresh raspberries on top.

  • 5

    Bake for 25 minutes or until the edges are firm and the center has a slight jiggle.

  • 6

    Allow the cheesecake to cool to room temperature then chill in the refrigerator for at least two hours to set.