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; 12 grams Vanilla Whey Protein Isolate; 2 tablespoons Liquid Egg Whites; 2.5 tablespoons Almond Flour; 1 teaspoon Coconut Oil; 1 teaspoon Vanilla Extract; 30 grams Fresh Raspberries; 1 tablespoon Monk Fruit Sweetener (optional)

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

Smooth Greek yogurt and vanilla protein whisked into a velvety filling, baked over a toasted almond crust and topped with tart raspberries.

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NUTRITION

Protein

40.9g

Fat

14.1g

Carbs

18.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

12 grams Vanilla Whey Protein Isolate

2 tablespoons Liquid Egg Whites

2.5 tablespoons Almond Flour

1 teaspoon Coconut Oil

1 teaspoon Vanilla Extract

30 grams Fresh Raspberries

1 tablespoon Monk Fruit Sweetener (optional)

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or a large ramekin.
2
In a small bowl, combine the almond flour, melted coconut oil, and a pinch of monk fruit sweetener until it reaches a sandy consistency.
3
Press the almond flour mixture firmly into the bottom of the prepared pan to form an even crust.
4
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, vanilla extract, and remaining monk fruit sweetener until completely smooth.
5
Pour the yogurt mixture over the crust and smooth the top with a spatula.
6
Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
7
Remove from the oven and let it cool to room temperature, then refrigerate for at least 3 hours or overnight to set fully.
8
Top with fresh raspberries before serving.