Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 210g Non-fat Greek Yogurt; 10g Vanilla Whey Protein Powder; 1/4 cup Liquid Egg Whites; 3 tbsp Almond Flour; 2 tbsp Monk Fruit Sweetener; 1 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

A protein-packed cheesecake made with creamy Greek yogurt and vanilla bean, baked over a light almond crust and finished with a burst of tart raspberries.

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NUTRITION

Protein

41.5g

Fat

11.4g

Carbs

21.6g

SERVINGS

1 serving

INGREDIENTS

210g Non-fat Greek Yogurt

10g Vanilla Whey Protein Powder

1/4 cup Liquid Egg Whites

3 tbsp Almond Flour

2 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

1/4 cup Fresh Raspberries

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or a large oven-safe ramekin.
2
Combine the almond flour with one teaspoon of water in a small bowl until it reaches a sandy texture, then press it firmly into the bottom of your dish to form the crust.
3
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, liquid egg whites, monk fruit sweetener, and vanilla extract until the batter is completely silky and smooth.
4
Pour the yogurt mixture over the almond base and smooth the top with a spatula.
5
Bake for 28 to 30 minutes, or until the edges are firm and the center has a slight wobble when shaken.
6
Allow the cheesecake to cool at room temperature for 30 minutes, then transfer to the refrigerator for at least 3 hours to set completely.
7
Top with fresh raspberries before serving for a bright, tart finish.