Name: 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; 0.5 scoop Vanilla Whey Protein Isolate; 2 large Egg Whites; 1.25 tbsp Almond Flour; 1 tbsp Monk Fruit Sweetener; 1 tsp Vanilla Extract; 20g 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 protein-packed cheesecake baked with thick Greek yogurt and vanilla, finished with a bright lemon zest.

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NUTRITION

Protein

44.9g

Fat

5.7g

Carbs

19.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

2 large Egg Whites

1.25 tbsp Almond Flour

1 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

20g Fresh Raspberries

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or a large oven-safe ramekin.
2
In a small bowl, press the almond flour into the bottom of the pan to create a thin, even base.
3
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg whites, monk fruit sweetener, and vanilla extract until the batter is completely smooth and no lumps remain.
4
Pour the cheesecake mixture over the almond flour base and smooth the top with a spatula.
5
Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
6
Remove from the oven and allow to cool to room temperature, then refrigerate for at least 2 hours to fully set.
7
Top with fresh raspberries and a pinch of lemon zest before serving cold.