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; 12 grams Vanilla Whey Protein Powder; 50 grams Egg Whites; 3 tablespoons Almond Flour; 1 teaspoon Vanilla Extract; 1 tablespoon Monk Fruit Sweetener; 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

A chilled Greek yogurt and vanilla protein cheesecake baked over a light almond flour crust, finished with a burst of tart fresh raspberries.

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NUTRITION

Protein

42.4g

Fat

11.8g

Carbs

27.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

12 grams Vanilla Whey Protein Powder

50 grams Egg Whites

3 tablespoons Almond Flour

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

1/4 cup Fresh Raspberries

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or a large ramekin.
2
In a small bowl, combine the almond flour with a teaspoon of water and a pinch of sweetener, then press it firmly into the bottom of the prepared dish to form a crust.
3
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, vanilla extract, and monk fruit sweetener until the batter is completely smooth.
4
Pour the yogurt mixture over the almond crust and smooth the top with a spatula.
5
Bake for 25 to 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 3 hours to allow the cheesecake to firm up.
7
Top with fresh raspberries before serving for a bright, tart finish.