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 Greek Yogurt; 12 grams Vanilla Whey Protein Powder; 1 large Egg White; 3 tablespoons Almond Flour; 2 tablespoons Monk Fruit Sweetener; 1 teaspoon Vanilla Extract; 1/4 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

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

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NUTRITION

Protein

41.1g

Fat

11.2g

Carbs

18.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

12 grams Vanilla Whey Protein Powder

1 large Egg White

3 tablespoons Almond Flour

2 tablespoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

1/4 cup Fresh Raspberries

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin.
2
Press the almond flour into the bottom of the ramekin to create a simple, even crust.
3
Whisk the Greek yogurt, protein powder, egg white, monk fruit sweetener, and vanilla extract in a bowl until the mixture is silky and smooth.
4
Pour the batter into the ramekin over the almond flour base and bake for 25-30 minutes until the edges are set but the center remains slightly jiggly.
5
Remove from the oven and let the cheesecake cool completely at room temperature.
6
Refrigerate for at least two hours to allow the proteins to set and the texture to become firm.
7
Garnish with fresh raspberries before serving for a bright, tart finish.