Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Non-fat Greek Yogurt; 1 large Egg White; 15g Vanilla Protein Powder; 20g Oat Flour; 1 tsp Coconut Oil; 1 tbsp Monk Fruit Sweetener; 1/2 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

Greek Yogurt Protein Cheesecake

A velvety baked cheesecake made with protein-packed Greek yogurt and vanilla, finished with a bright and tart raspberry topping.

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NUTRITION

Protein

38.8g

Fat

8.1g

Carbs

27.5g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

1 large Egg White

15g Vanilla Protein Powder

20g Oat Flour

1 tsp Coconut Oil

1 tbsp Monk Fruit Sweetener

1/2 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 small ramekin.
2
Combine the oat flour and melted coconut oil in a small bowl, then press the mixture firmly into the bottom of the pan to form the crust.
3
In a separate bowl, whisk together the Greek yogurt, egg white, protein powder, monk fruit sweetener, and vanilla extract until the batter is completely smooth.
4
Pour the yogurt mixture over the prepared crust and smooth the top with a spatula.
5
Bake for 25 to 30 minutes until the edges are firm but the center remains slightly jiggly.
6
Allow the cheesecake to cool at room temperature before refrigerating for at least 3 hours to set.
7
Top with fresh raspberries just before serving for a burst of flavor.