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; 2 tablespoons Liquid Egg Whites; 10 grams Vanilla Whey Protein Powder; 3 tablespoons Almond Flour; 1 teaspoon Vanilla Extract; 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

Creamy Greek Yogurt Protein Cheesecake

Baked Greek yogurt and vanilla protein cheesecake topped with fresh raspberries for a texture that is incredibly velvety.

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NUTRITION

Protein

39.2g

Fat

11.2g

Carbs

18.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

2 tablespoons Liquid Egg Whites

10 grams Vanilla Whey Protein Powder

3 tablespoons Almond Flour

1 teaspoon Vanilla Extract

1/4 cup Fresh Raspberries

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PREPARATION

1
Preheat your oven to 325°F (165°C).
2
In a small ramekin or individual springform pan, mix the almond flour with a tiny splash of water and press firmly into the bottom to create a thin crust.
3
In a medium mixing bowl, whisk together the Greek yogurt, liquid egg whites, vanilla protein powder, and vanilla extract until the mixture is completely smooth and lump-free.
4
Pour the cheesecake batter over the almond flour base and smooth the top with a spoon.
5
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle when shaken.
6
Remove from the oven and let cool at room temperature for 30 minutes, then transfer to the refrigerator for at least 2 hours to set fully.
7
Top with fresh raspberries just before serving for a bright and clean finish.