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 Plain Greek Yogurt; 12 grams Vanilla Whey Protein Powder; 1 large Egg White; 1.5 tablespoons Almond Flour; 2 tablespoons Monk Fruit Sweetener; 0.5 teaspoon Vanilla Extract; 0.25 cup Fresh Raspberries; 1 teaspoon Coconut Oil

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

A crustless cheesecake baked with Greek yogurt and vanilla protein, topped with fresh raspberries for a finish that is incredibly velvety.

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NUTRITION

Protein

34g

Fat

12.3g

Carbs

18.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Plain Greek Yogurt

12 grams Vanilla Whey Protein Powder

1 large Egg White

1.5 tablespoons Almond Flour

2 tablespoons Monk Fruit Sweetener

0.5 teaspoon Vanilla Extract

0.25 cup Fresh Raspberries

1 teaspoon Coconut Oil

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch ramekin or springform pan with coconut oil.
2
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, monk fruit sweetener, and vanilla extract until the mixture is smooth and free of lumps.
3
Gently fold in the almond flour until just combined to help provide structure to the cheesecake.
4
Pour the batter into the prepared ramekin and smooth the surface with a spoon.
5
Press the fresh raspberries into the top of the batter in an even layer.
6
Bake for 25 to 30 minutes until the edges are firm and slightly golden, while the center remains slightly wobbly.
7
Remove from the oven and let it cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to allow the texture to become velvety and set completely.