Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 100 g Nonfat Greek Yogurt; 35 g Low-Fat Cream Cheese; 27 g Vanilla Whey Protein Powder; 50 g Mixed Berries; 15 g Almond Flour

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 cheesecake that combines the tang of Greek yogurt with the richness of low-fat cream cheese and a boost of vanilla whey protein. Topped with a scattering of fresh mixed berries and a hint of almond flour crust for a delightful crunch, it's a dessert that satisfies your sweet tooth while delivering targeted protein and controlled calories.

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NUTRITION

Protein

42.2g

Fat

13.2g

Carbs

20g

SERVINGS

1 serving

INGREDIENTS

100 g Nonfat Greek Yogurt

35 g Low-Fat Cream Cheese

27 g Vanilla Whey Protein Powder

50 g Mixed Berries

15 g Almond Flour

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PREPARATION

1
Begin by preparing the almond flour crust. In a small bowl, combine the 15 g of almond flour with a few drops of water or a light spray of non-stick spray if needed, then press the mixture evenly into the bottom of a serving ramekin or small dish.
2
In a separate mixing bowl, blend together the 100 g of nonfat Greek yogurt, 35 g of low-fat cream cheese, and 27 g of vanilla whey protein powder until the mixture is smooth and uniformly combined.
3
Spoon the cheesecake mixture over the prepared almond flour crust, smoothing the top with a spatula.
4
Gently top the cheesecake with 50 g of fresh mixed berries, distributing them evenly for added flavor and texture.
5
Refrigerate the cheesecake for at least 1-2 hours to allow the flavors to meld and the texture to firm up before serving.