Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200 grams Nonfat Greek Yogurt; 15 grams Vanilla Whey Protein Isolate; 1 large Egg White; 2 tablespoons Almond Flour; 1 teaspoon Coconut Oil; 0.5 cup Fresh Raspberries; 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 vanilla protein on a light almond crust, topped with a handful of tart raspberries.

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NUTRITION

Protein

39.3g

Fat

13.4g

Carbs

19.4g

SERVINGS

1 serving

INGREDIENTS

200 grams Nonfat Greek Yogurt

15 grams Vanilla Whey Protein Isolate

1 large Egg White

2 tablespoons Almond Flour

1 teaspoon Coconut Oil

0.5 cup Fresh Raspberries

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat oven to 325°F and line a small springform pan or ramekin with parchment paper.
2
Mix almond flour and melted coconut oil in a small bowl until combined, then press firmly into the bottom of the dish to form a thin crust.
3
Whisk together the Greek yogurt, protein powder, egg white, and vanilla extract in a medium bowl until the batter is completely smooth.
4
Pour the yogurt mixture over the prepared crust and smooth the surface with a spatula.
5
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle when shaken.
6
Remove from the oven and allow to cool completely at room temperature, then transfer to the refrigerator for at least 3 hours to firm up.
7
Top with fresh raspberries just before serving for a bright, tart finish.