Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Nonfat Greek Yogurt; 50g Nonfat Greek Yogurt (Extra); 0.7 scoop (21g) Whey Protein Powder; 20g Low-Fat Cream Cheese; 20g Almond Flour; 1 tsp Honey; 50g Blueberries

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 light, tangy cheesecake that packs a protein punch without overloading on calories. This dessert blends creamy nonfat Greek yogurt with a hint of whey protein for thickness, balanced by a delicate almond flour crust and a burst of fresh blueberries.

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NUTRITION

Protein

43.2g

Fat

13.2g

Carbs

28.7g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

50g Nonfat Greek Yogurt (Extra)

0.7 scoop (21g) Whey Protein Powder

20g Low-Fat Cream Cheese

20g Almond Flour

1 tsp Honey

50g Blueberries

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PREPARATION

1
Preheat your oven to 350°F if you plan to set the crust slightly by baking, or keep chilled if a no-bake version is preferred.
2
In a small bowl, mix the almond flour with honey until it forms a slightly sticky mixture.
3
Press the almond flour mixture evenly into the base of a small, springform pan to form the crust.
4
In a medium bowl, blend together the nonfat Greek yogurt, extra Greek yogurt, whey protein powder, and low-fat cream cheese until completely smooth.
5
Pour the creamy mixture over the pressed almond flour crust, smoothing the top with a spatula.
6
Top the cheesecake with a layer of blueberries, gently pressing them into the surface.
7
For a no-bake cheesecake, chill in the refrigerator for at least 3-4 hours until set. If baking, place in the preheated oven for about 10-12 minutes, then cool and refrigerate.
8
Serve chilled and enjoy this protein-packed, guilt-free dessert.