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 Plain Greek Yogurt; 12g Vanilla Whey Protein Powder; 1 large Egg White; 3 tbsp Almond Flour; 1 tsp Coconut Oil; 1 tbsp Monk Fruit Sweetener; 0.5 tsp 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

Creamy Greek Yogurt Protein Cheesecake

Baked Greek yogurt and vanilla protein cheesecake with a toasted almond crust, finished with a burst of tart fresh raspberries.

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NUTRITION

Protein

42.1g

Fat

15.6g

Carbs

18.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

12g Vanilla Whey Protein Powder

1 large Egg White

3 tbsp Almond Flour

1 tsp Coconut Oil

1 tbsp Monk Fruit Sweetener

0.5 tsp Vanilla Extract

0.25 cup Fresh Raspberries

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PREPARATION

1
Preheat your oven to 325°F (160°C).
2
Combine the almond flour and melted coconut oil in a small bowl until the mixture resembles wet sand.
3
Press the almond mixture firmly into the bottom of a 4-inch ramekin or small springform pan to create the crust.
4
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.
5
Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes, or until the edges are firm and slightly golden while the center remains slightly jiggly.
7
Remove from the oven and let the cheesecake cool to room temperature before transferring it to the refrigerator.
8
Chill for at least 2 hours to allow the texture to set completely.
9
Top with fresh raspberries just before serving for a bright, tart finish.