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 Non-fat Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 0.25 cup Egg Whites; 2 tablespoons Almond Flour; 0.33 cup Fresh Raspberries; 1 teaspoon Vanilla Extract; 1 teaspoon Honey; 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

Whisked Greek yogurt and vanilla protein baked into a light, crustless cake, finished with a handful of tart raspberries and a hint of bright lemon zest.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

41.4g

Fat

9.1g

Carbs

21.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

0.25 cup Egg Whites

2 tablespoons Almond Flour

0.33 cup Fresh Raspberries

1 teaspoon Vanilla Extract

1 teaspoon Honey

1 teaspoon Lemon Zest

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a 4-inch mini springform pan or a large oven-safe ramekin.
2
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, almond flour, vanilla extract, honey, and lemon zest until the batter is completely smooth and no lumps remain.
3
Pour the batter into the prepared pan and tap it gently on the counter several times to release any trapped air bubbles.
4
Scatter the fresh raspberries evenly over the top of the batter, pressing them in very slightly.
5
Bake for 25 to 30 minutes, or until the edges are set and golden but the center still has a slight jiggle.
6
Remove from the oven and allow the cheesecake to cool to room temperature on a wire rack.
7
Transfer to the refrigerator and chill for at least 2 hours to allow the texture to set completely before slicing and serving.