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 Greek Yogurt; 1/4 cup Egg Whites; 1.5 tbsp Vanilla Whey Protein; 2 tbsp Almond Flour; 1/2 cup Fresh Raspberries; 1 tbsp Monk Fruit Sweetener; 1 tsp Vanilla Extract; 1 tsp Coconut Oil

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 slow-baked cheesecake made with Greek yogurt and vanilla protein, finished with a vibrant and tart raspberry compote.

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NUTRITION

Protein

41.6g

Fat

13.2g

Carbs

24.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1/4 cup Egg Whites

1.5 tbsp Vanilla Whey Protein

2 tbsp Almond Flour

1/2 cup Fresh Raspberries

1 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

1 tsp Coconut Oil

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PREPARATION

1
Preheat oven to 325°F and lightly grease a 4-inch springform pan with coconut oil.
2
Whisk the non-fat Greek yogurt, egg whites, vanilla protein powder, monk fruit, and vanilla extract in a bowl until completely smooth.
3
Gently fold in the almond flour until well incorporated into the batter.
4
Pour the mixture into the prepared pan and smooth the top with a spatula.
5
Bake for 25-30 minutes until the edges are firm and the center has a slight jiggle.
6
Allow the cheesecake to cool at room temperature before refrigerating for at least two hours.
7
Top with mashed fresh raspberries before serving.