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; 1 large Egg; 2 tablespoons Almond Flour; 1 teaspoon Honey; 0.5 cup 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

Whisked Greek yogurt and vanilla protein baked into a delicate almond crust, finished with a handful of tart, juicy raspberries.

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NUTRITION

Protein

45.2g

Fat

13.4g

Carbs

26.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

1 large Egg

2 tablespoons Almond Flour

1 teaspoon Honey

0.5 cup 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 ramekin.
2
In a small bowl, mix the almond flour with a tiny drop of water or honey until it reaches a crumbly consistency, then press it firmly into the bottom of the pan to form the crust.
3
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg, and honey until the batter is completely smooth and free of lumps.
4
Pour the yogurt mixture over the almond crust 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 let it cool to room temperature, then refrigerate for at least 2 hours to allow the cheesecake to firm up.
7
Top with fresh raspberries before serving for a bright, tart finish.