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; 0.3 scoop Vanilla Whey Protein Powder; 1 large Egg; 3 tablespoons Almond Flour; 2 tablespoons Monkfruit Sweetener; 1 teaspoon Vanilla Extract; 0.5 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

A protein-packed cheesecake made with thick Greek yogurt and vanilla bean, baked until set with a buttery almond flour crust and topped with a bright, zesty berry compote.

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NUTRITION

Protein

42.9g

Fat

17.1g

Carbs

28.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.3 scoop Vanilla Whey Protein Powder

1 large Egg

3 tablespoons Almond Flour

2 tablespoons Monkfruit Sweetener

1 teaspoon Vanilla Extract

0.5 cup Fresh Raspberries

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or small oven-safe ramekin.
2
In a small bowl, mix the almond flour with a tiny splash of water until it reaches a sandy consistency, then press it firmly into the bottom of the pan.
3
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg, monkfruit sweetener, and vanilla extract until the batter is smooth and creamy.
4
Pour the cheesecake batter over the almond crust and tap the pan on the counter to release any air bubbles.
5
Bake for 25 to 30 minutes until the edges are set but the center remains slightly jiggly.
6
Remove from the oven and let it cool completely at room temperature before transferring to the refrigerator for at least 3 hours.
7
Top with fresh raspberries and an optional pinch of lemon zest before serving cold.