Name: Silky Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.6 cup Non-fat Plain Greek Yogurt; 8 grams Vanilla Whey Protein Powder; 1 large Egg White; 2.5 tbsp Almond Flour; 1 tsp Coconut Oil; 1 tbsp Monk Fruit Sweetener; 0.5 cup Fresh Raspberries; 1 oz Neufchatel Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

A velvety Greek yogurt and vanilla protein cheesecake baked over a toasted almond flour crust, finished with a handful of fresh, tart raspberries.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

31.5g

Fat

21.2g

Carbs

18g

SERVINGS

1 serving

INGREDIENTS

0.6 cup Non-fat Plain Greek Yogurt

8 grams Vanilla Whey Protein Powder

1 large Egg White

2.5 tbsp Almond Flour

1 tsp Coconut Oil

1 tbsp Monk Fruit Sweetener

0.5 cup Fresh Raspberries

1 oz Neufchatel Cheese

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 325°F and lightly grease a small ramekin or springform pan.
2
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.
3
Press the almond mixture firmly into the bottom of the pan and bake for 8 minutes until slightly golden.
4
Whisk together the Greek yogurt, Neufchatel cheese, protein powder, egg white, and monk fruit until the batter is completely smooth.
5
Pour the cheesecake filling over the pre-baked crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes until the edges are set but the center remains slightly jiggly.
7
Remove from the oven and allow to cool to room temperature before refrigerating for at least 3 hours.
8
Garnish with fresh raspberries before serving.