Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Low-Fat Plain Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 1 large Egg; 1 tablespoon Monk Fruit Sweetener; 1 teaspoon Vanilla Extract; 0.25 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

Greek Yogurt Protein Cheesecake

A crustless cheesecake baked with creamy Greek yogurt and vanilla protein, topped with a handful of tart fresh raspberries for a silky smooth finish.

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NUTRITION

Protein

38.7g

Fat

10.5g

Carbs

26.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-Fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

0.25 cup Fresh Raspberries

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a 4-inch springform pan or a large ceramic ramekin.
2
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg, monk fruit sweetener, and vanilla extract until the batter is completely smooth and no lumps remain.
3
Pour the mixture into the prepared pan and smooth the top with a spatula.
4
Bake for 25 to 30 minutes or until the edges are firm and slightly golden, while the center still has a very slight jiggle.
5
Remove from the oven and let it cool to room temperature on a wire rack for about 30 minutes.
6
Transfer the cheesecake to the refrigerator and chill for at least 2 hours to allow the texture to set properly.
7
Top with fresh raspberries just before serving for a bright, tart contrast.