Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Non-fat Greek Yogurt; 18 grams Vanilla Whey Protein; 1 large Egg White; 1/4 cup Almond Flour; 1 tbsp Monk Fruit Sweetener; 2 tbsp 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 velvety cheesecake made with Greek yogurt and vanilla protein, baked on a nutty almond crust and finished with a tart raspberry swirl.

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NUTRITION

Protein

41.6g

Fat

13.1g

Carbs

14.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Non-fat Greek Yogurt

18 grams Vanilla Whey Protein

1 large Egg White

1/4 cup Almond Flour

1 tbsp Monk Fruit Sweetener

2 tbsp Fresh Raspberries

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PREPARATION

1
Preheat your oven to 325°F.
2
Mix the almond flour with a teaspoon of water until it forms a thick paste and press it firmly into the bottom of a small ramekin.
3
In a medium bowl, whisk together the Greek yogurt, protein powder, egg white, and monk fruit sweetener until the batter is completely smooth.
4
Pour the yogurt mixture over the almond crust in the ramekin.
5
Mash the raspberries in a small bowl and drop small spoonfuls onto the cheesecake batter, then use a toothpick to create a marbled swirl.
6
Bake for 25 minutes or until the edges are set but the center still has a slight wobble.
7
Remove from the oven and let cool at room temperature before refrigerating for at least two hours to reach a creamy texture.