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 Large Egg; 10 grams Vanilla Whey Protein Powder; 1.5 tablespoons Almond Flour; 0.5 cup Fresh Raspberries; 1 teaspoon Vanilla Extract; 2 tablespoons Monk Fruit Sweetener

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 velvety-smooth cheesecake made with protein-rich Greek yogurt and vanilla, baked until set and finished with a bright, tart raspberry coulis.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

41.5g

Fat

11.7g

Carbs

28.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1 Large Egg

10 grams Vanilla Whey Protein Powder

1.5 tablespoons Almond Flour

0.5 cup Fresh Raspberries

1 teaspoon Vanilla Extract

2 tablespoons Monk Fruit Sweetener

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or 4-inch springform pan.
2
In a medium mixing bowl, whisk together the Greek yogurt, egg, vanilla protein powder, monk fruit sweetener, and vanilla extract until the batter is completely smooth.
3
Gently fold in the almond flour until just combined to provide a subtle structure to the cheesecake base.
4
Pour the mixture into the prepared dish and smooth the top with a spatula to ensure even baking.
5
Bake for 25 to 30 minutes or until the edges are firm and slightly golden, but the center still has a slight jiggle.
6
Allow the cheesecake to cool at room temperature before refrigerating for at least two hours to set completely.
7
Top with fresh raspberries and a drizzle of their natural juices before serving chilled.