Name: Silky 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 Plain Greek Yogurt; 1/2 scoop Vanilla Whey Protein Powder; 1 large Egg; 2 tbsp Light Cream Cheese; 2 tbsp Monk Fruit Sweetener; 1 tsp Vanilla Extract; 1/2 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

Silky Greek Yogurt Protein Cheesecake

A crustless cheesecake baked with Greek yogurt and vanilla protein, topped with fresh raspberries and a hint of velvety lemon zest.

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NUTRITION

Protein

39.1g

Fat

11.2g

Carbs

16.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Plain Greek Yogurt

1/2 scoop Vanilla Whey Protein Powder

1 large Egg

2 tbsp Light Cream Cheese

2 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

1/2 cup Fresh Raspberries

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or a large ramekin.
2
In a medium mixing bowl, whisk together the Greek yogurt, softened light cream cheese, and monk fruit sweetener until the mixture is completely smooth and no lumps remain.
3
Add the egg, vanilla protein powder, and vanilla extract to the bowl, whisking gently until just combined to avoid incorporating too much air.
4
Pour the batter into the prepared pan and tap it on the counter a few times to release any air bubbles.
5
Bake for 25 to 30 minutes, or until the edges are set and the center still has a slight jiggle.
6
Remove from the oven and allow the cheesecake to cool to room temperature on a wire rack.
7
Transfer to the refrigerator and chill for at least 3 to 4 hours, or preferably overnight, to allow the texture to firm up.
8
Top with fresh raspberries just before serving for a bright, tart finish.