Greek Yogurt Protein Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

Enjoy a light, no-bake cheesecake that blends creamy nonfat Greek yogurt with a touch of whey protein for an extra boost. A delicate oat-flour crust and a bright blueberry-honey topping make this dessert a satisfying way to indulge while keeping your macros in check.

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NUTRITION

318kcal
Protein
38.9g
Fat
2.7g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

1/3 cup oat flour (approx. 30g)

1 large egg white (approx. 33g)

170g nonfat Greek yogurt

1/2 scoop whey protein isolate (approx. 15g powder)

1/4 cup blueberries (approx. 37g)

1/2 teaspoon honey

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PREPARATION

  • 1

    In a small bowl, combine the oat flour and egg white. Stir until a crumbly dough forms.

  • 2

    Press the oat mixture firmly into the base of a small serving dish or ramekin to create an even crust layer.

  • 3

    In another bowl, mix together the nonfat Greek yogurt and whey protein isolate until smooth. Optionally add a squeeze of lemon juice for extra brightness.

  • 4

    Spread the yogurt-protein mixture evenly over the crust.

  • 5

    Gently drizzle the honey over the top, then sprinkle the blueberries evenly as a colorful garnish.

  • 6

    Refrigerate the cheesecake for at least 2 hours to allow the flavors to meld and the dessert to firm up before serving.

Greek Yogurt Protein Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

Enjoy a light, no-bake cheesecake that blends creamy nonfat Greek yogurt with a touch of whey protein for an extra boost. A delicate oat-flour crust and a bright blueberry-honey topping make this dessert a satisfying way to indulge while keeping your macros in check.

NUTRITION

318kcal
Protein
38.9g
Fat
2.7g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

1/3 cup oat flour (approx. 30g)

1 large egg white (approx. 33g)

170g nonfat Greek yogurt

1/2 scoop whey protein isolate (approx. 15g powder)

1/4 cup blueberries (approx. 37g)

1/2 teaspoon honey

PREPARATION

  • 1

    In a small bowl, combine the oat flour and egg white. Stir until a crumbly dough forms.

  • 2

    Press the oat mixture firmly into the base of a small serving dish or ramekin to create an even crust layer.

  • 3

    In another bowl, mix together the nonfat Greek yogurt and whey protein isolate until smooth. Optionally add a squeeze of lemon juice for extra brightness.

  • 4

    Spread the yogurt-protein mixture evenly over the crust.

  • 5

    Gently drizzle the honey over the top, then sprinkle the blueberries evenly as a colorful garnish.

  • 6

    Refrigerate the cheesecake for at least 2 hours to allow the flavors to meld and the dessert to firm up before serving.