Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Nonfat Greek Yogurt; 1 large Egg White; 12g Vanilla Whey Protein Isolate; 20g Almond Flour; 1 tbsp Monk Fruit Sweetener; 1 tsp Vanilla Extract; 40g Fresh Raspberries

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

Creamy Greek yogurt and vanilla protein baked over a toasted almond flour base, finished with a handful of juicy fresh raspberries.

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NUTRITION

Protein

33.3g

Fat

11.5g

Carbs

27.9g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

1 large Egg White

12g Vanilla Whey Protein Isolate

20g Almond Flour

1 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

40g Fresh Raspberries

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a large ramekin or small 4-inch springform pan.
2
Mix the almond flour with a teaspoon of water and a pinch of sweetener, then press it firmly into the bottom of the dish to form a thin crust.
3
In a medium bowl, whisk together the Greek yogurt, egg white, protein powder, monk fruit, and vanilla extract until the batter is completely smooth and lump-free.
4
Pour the yogurt mixture over the almond base and smooth the top with a spatula.
5
Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle when shaken.
6
Remove from the oven and allow the cheesecake to cool at room temperature for 30 minutes.
7
Transfer to the refrigerator for at least 2 hours to allow the texture to firm up and become dense.
8
Top with fresh raspberries just before serving for a bright, tart finish.