Name: Creamy Greek Yogurt Protein Cheesecake Cups
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Non-fat Greek Yogurt; 0.5 scoop Vanilla Whey Protein Isolate; 2 large Egg Whites; 3 tbsp Almond Flour; 1 tsp Coconut Oil; 0.25 cup Fresh Raspberries; 1 tbsp Monk Fruit Sweetener; 1 tsp Vanilla Extract

Creamy Greek Yogurt Protein Cheesecake Cups

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 Cups

Oven-baked cheesecakes made with Greek yogurt and vanilla protein on a grain-free almond crust, finished with a bright, tangy berry topping.

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NUTRITION

Protein

42.1g

Fat

15.6g

Carbs

15.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

2 large Egg Whites

3 tbsp Almond Flour

1 tsp Coconut Oil

0.25 cup Fresh Raspberries

1 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325 degrees Fahrenheit and line a muffin tin with silicone or paper liners.
2
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.
3
Press the almond mixture firmly into the bottom of three muffin liners to create a base.
4
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, monk fruit, and vanilla extract until completely smooth.
5
Divide the cheesecake batter evenly among the prepared liners, filling them nearly to the top.
6
Bake for 20 to 25 minutes until the edges are set but the centers still have a slight jiggle.
7
Remove from the oven and let cool at room temperature before refrigerating for at least two hours to set.
8
Top each chilled cup with fresh raspberries before serving.