Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Nonfat Greek Yogurt; 9 grams Vanilla Whey Protein Isolate; 1/4 cup Egg Whites; 2.5 tbsp Almond Flour; 1/2 cup Fresh Raspberries; 1 tsp Vanilla Extract; 0.5 tsp Liquid Stevia

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

Oven-baked Greek yogurt and vanilla protein cheesecake topped with fresh raspberries and a bright, zesty lemon finish.

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NUTRITION

Protein

41.9g

Fat

9.5g

Carbs

20.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

9 grams Vanilla Whey Protein Isolate

1/4 cup Egg Whites

2.5 tbsp Almond Flour

1/2 cup Fresh Raspberries

1 tsp Vanilla Extract

0.5 tsp Liquid Stevia

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or springform pan.
2
Whisk together the Greek yogurt, egg whites, vanilla protein powder, and vanilla extract in a mixing bowl until the batter is completely smooth.
3
Stir in the almond flour to provide a bit of structure to the cheesecake base.
4
Pour the protein mixture into the prepared dish and smooth the top with a spatula.
5
Bake for twenty-five to thirty minutes or until the edges are firm but the center still has a slight jiggle.
6
Remove from the oven and let it cool to room temperature before refrigerating for at least two hours.
7
Top with fresh raspberries and a pinch of lemon zest before serving for a refreshing and zesty lemon finish.