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; 1 large Egg White; 1 tablespoon Vanilla Protein Powder; 5 tablespoons Almond Flour; 0.5 cup Fresh Raspberries; 1 tablespoon Monk Fruit Sweetener; 1 teaspoon Vanilla Extract

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 velvety Greek yogurt cheesecake baked with a nutty almond crust and topped with fresh raspberries for a bright, tangy finish.

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NUTRITION

Protein

40.6g

Fat

18.3g

Carbs

24.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1 large Egg White

1 tablespoon Vanilla Protein Powder

5 tablespoons Almond Flour

0.5 cup Fresh Raspberries

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat oven to 325°F.
2
Combine almond flour with a teaspoon of water and press firmly into the bottom of a 4-inch springform pan or ramekin.
3
In a mixing bowl, whisk the Greek yogurt, egg white, protein powder, monk fruit, and vanilla extract until the batter is completely smooth.
4
Pour the cheesecake filling over the almond base and tap the pan on the counter to remove air bubbles.
5
Bake for 25 to 30 minutes until the edges are firm but the center remains slightly jiggly.
6
Allow the cheesecake to cool at room temperature before refrigerating for at least 3 hours to set.
7
Top with fresh raspberries before serving for a burst of sweetness.