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; 2 large Egg Whites; 0.5 scoop Vanilla Whey Protein Isolate; 2 tbsp Graham Cracker Crumbs; 1 tsp Coconut Oil; 2 tbsp Monk Fruit Sweetener; 0.5 tsp 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

Greek Yogurt Protein Cheesecake

Baked Greek yogurt and vanilla protein cheesecake over a light graham cracker crust, finished with a handful of tart, silky raspberries.

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NUTRITION

Protein

42.7g

Fat

7.7g

Carbs

31.3g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

2 large Egg Whites

0.5 scoop Vanilla Whey Protein Isolate

2 tbsp Graham Cracker Crumbs

1 tsp Coconut Oil

2 tbsp Monk Fruit Sweetener

0.5 tsp Vanilla Extract

1/4 cup Fresh Raspberries

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small oven-safe ramekin or mini springform pan.
2
In a small bowl, combine the graham cracker crumbs and melted coconut oil until the texture resembles wet sand.
3
Press the crumb mixture firmly into the bottom of the prepared ramekin to form an even crust.
4
In a medium mixing bowl, whisk together the Greek yogurt, egg whites, protein powder, monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.
5
Pour the cheesecake batter over the crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes, or until the edges are set and the center has a slight jiggle.
7
Remove from the oven and let it cool to room temperature before placing it in the refrigerator for at least 2 hours to set fully.
8
Top with fresh raspberries just before serving for a burst of tart flavor.