Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Plain Greek Yogurt; 0.75 scoop Vanilla Whey Protein Powder; 2 large Egg Whites; 1 tablespoon Almond Flour; 0.5 cup Fresh Raspberries; 1 teaspoon Honey; 1 teaspoon Vanilla Extract; 1/2 teaspoon Lemon Zest

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 crustless cheesecake made with Greek yogurt and vanilla protein, baked until set and finished with a bright, tart raspberry glaze.

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NUTRITION

Protein

50.4g

Fat

Carbs

25g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

0.75 scoop Vanilla Whey Protein Powder

2 large Egg Whites

1 tablespoon Almond Flour

0.5 cup Fresh Raspberries

1 teaspoon Honey

1 teaspoon Vanilla Extract

1/2 teaspoon Lemon Zest

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch or 6-inch springform pan or oven-safe ramekin.
2
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, almond flour, vanilla extract, and lemon zest until the batter is completely smooth and no lumps remain.
3
Pour the cheesecake batter into the prepared pan and smooth the top with a spatula.
4
Bake for 25 to 30 minutes, or until the edges are firm and the center has a slight jiggle.
5
Remove from the oven and let the cheesecake cool to room temperature, then refrigerate for at least 3 hours to allow it to set fully.
6
While the cheesecake chills, mash the raspberries with the honey in a small bowl to create a fresh glaze.
7
Spread the raspberry glaze over the chilled cheesecake before slicing and serving.