Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 170g Nonfat Plain Greek Yogurt; 2 oz Low-Fat Cream Cheese; 0.5 scoop Vanilla Whey Protein Isolate (15g); 15g Almond Flour; 50g Fresh Blueberries; 1 tbsp Honey; 10g Chopped Walnuts

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 and creamy protein-packed cheesecake that combines the tangy richness of Greek yogurt and low-fat cream cheese with a subtle hint of vanilla from whey protein. This dessert is accented with a nutty almond flour crust, fresh blueberries, and a drizzle of honey for a delightful finish.

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NUTRITION

Protein

38.2g

Fat

19.2g

Carbs

37.3g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Plain Greek Yogurt

2 oz Low-Fat Cream Cheese

0.5 scoop Vanilla Whey Protein Isolate (15g)

15g Almond Flour

50g Fresh Blueberries

1 tbsp Honey

10g Chopped Walnuts

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PREPARATION

1
Preheat your oven to 350°F (175°C). Lightly grease a small, springform pan or ramekin.
2
In a mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, and vanilla whey protein isolate. Whisk until the mixture is smooth and creamy.
3
Mix in the almond flour until fully incorporated. This will create a subtle, nutty texture throughout the cheesecake.
4
Gently fold in the fresh blueberries, being careful not to break them up too much.
5
Pour the cheesecake mixture into the prepared pan and smooth the top with a spatula.
6
Drizzle the honey evenly over the top and sprinkle the chopped walnuts for added crunch.
7
Bake for 20-25 minutes until the edges start to firm up. The center should remain slightly jiggly for a creamy texture.
8
Remove from the oven and let cool to room temperature before refrigerating for at least 2 hours to set.
9
Serve chilled and enjoy your protein-packed Greek Yogurt Protein Cheesecake.