Name: Silky Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Non-fat Plain Greek Yogurt; 15g Vanilla Whey Protein Isolate; 1 large Egg White; 2 tbsp Almond Flour; 1 tbsp Oat Flour; 2 tsp Coconut Oil; 1 tsp Vanilla Extract; 1 tsp Monk Fruit Sweetener; 1/4 cup Fresh Raspberries

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

Individual cheesecake baked with a grain-free almond crust and protein-rich Greek yogurt, topped with a burst of fresh, tart raspberries.

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NUTRITION

Protein

39.3g

Fat

17.4g

Carbs

23.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Plain Greek Yogurt

15g Vanilla Whey Protein Isolate

1 large Egg White

2 tbsp Almond Flour

1 tbsp Oat Flour

2 tsp Coconut Oil

1 tsp Vanilla Extract

1 tsp Monk Fruit Sweetener

1/4 cup Fresh Raspberries

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch ramekin or small springform pan.
2
In a small bowl, combine the almond flour, oat flour, and melted coconut oil until it reaches a sandy consistency.
3
Press the flour mixture firmly into the bottom of the prepared ramekin to form an even crust layer.
4
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, vanilla extract, and 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 remains slightly jiggly.
7
Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to set.
8
Top with fresh raspberries before serving for a bright, tart finish.