Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Nonfat Plain Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 1 large Egg White; 4 tablespoons Almond Flour; 1 tablespoon Monk Fruit Sweetener; 1 teaspoon Vanilla Extract; 0.25 cup Fresh Raspberries; 1 teaspoon Lemon Zest

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 crustless cheesecake baked with protein-rich Greek yogurt and vanilla, topped with fresh raspberries for a bright, velvety finish.

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NUTRITION

Protein

39.5g

Fat

14.5g

Carbs

29.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

4 tablespoons Almond Flour

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

0.25 cup Fresh Raspberries

1 teaspoon Lemon Zest

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small ramekin or 4-inch mini springform pan.
2
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, monk fruit sweetener, and vanilla extract until the batter is completely smooth.
3
Fold in the almond flour and lemon zest until just combined, ensuring there are no large dry clumps.
4
Pour the cheesecake mixture into the prepared pan and smooth the top with a spatula.
5
Gently press the fresh raspberries into the top of the batter.
6
Bake for 25 to 30 minutes, or until the edges are firm and the center has a very slight jiggle when shaken.
7
Remove from the oven and let it cool at room temperature for 30 minutes.
8
Refrigerate for at least 2 hours to allow the cheesecake to set fully before serving.