Name: Creamy 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 Greek Yogurt; 0.75 scoop Vanilla Whey Protein Powder; 1 large Egg White; 1 ounce Low-fat Cream Cheese; 1 sheet Graham Cracker; 1/2 cup Raspberries; 1/2 teaspoon Vanilla Extract

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

Slow-baked cheesecake made with Greek yogurt, vanilla protein, and low-fat cream cheese, finished with a bright and tangy raspberry coulis.

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NUTRITION

Protein

42.5g

Fat

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Powder

1 large Egg White

1 ounce Low-fat Cream Cheese

1 sheet Graham Cracker

1/2 cup Raspberries

1/2 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch ramekin or springform pan.
2
Crush the graham cracker sheet into fine crumbs and press them firmly into the bottom of the prepared dish to create an even base.
3
In a medium mixing bowl, whisk together the Greek yogurt, softened cream cheese, vanilla protein powder, egg white, and vanilla extract until the batter is completely smooth and no lumps remain.
4
Pour the cheesecake mixture over the graham cracker crust and smooth the top with a spatula.
5
Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle when shaken.
6
Remove from the oven and let it cool at room temperature before refrigerating for at least 2 hours to allow the texture to firm up.
7
Top with fresh raspberries or mash them into a simple sauce to serve over the chilled cheesecake.