Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Nonfat Plain Greek Yogurt; 1/2 scoop Vanilla Whey Protein Isolate; 1 Large Egg; 2 tbsp Almond Flour; 30g Fresh Raspberries; 1 tsp Vanilla Extract; 1 tbsp Monk Fruit Sweetener

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 light, crustless cheesecake and topped with fresh raspberries for a finish that is incredibly creamy.

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NUTRITION

Protein

42.5g

Fat

14.3g

Carbs

19.8g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Plain Greek Yogurt

1/2 scoop Vanilla Whey Protein Isolate

1 Large Egg

2 tbsp Almond Flour

30g Fresh Raspberries

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a 4-inch ramekin or small springform pan.
2
In a medium mixing bowl, whisk together the Greek yogurt, egg, vanilla extract, and monk fruit sweetener until the mixture is completely smooth.
3
Gently stir in the vanilla protein powder and almond flour until just combined, being careful not to over-mix.
4
Pour the batter into the prepared ramekin and smooth the top with a spatula.
5
Bake for 25-30 minutes or until the edges are firm and slightly golden, but the center still has a very slight jiggle.
6
Remove from the oven and let it cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours.
7
Top with fresh raspberries just before serving for a bright, tart contrast.