Name: Silky Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Nonfat Greek Yogurt (245g); 0.5 scoop Vanilla Whey Protein Isolate (~15g); 0.5 tsp Vanilla Extract (2.5g); 1/3 cup Rolled Oats (27g); 0.5 tbsp Almond Butter (7.5g); 1/4 cup Mixed Berries (37g); 1 tsp Honey (7g)

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

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

A velvety no-bake cheesecake that marries protein-packed nonfat Greek yogurt with a hint of vanilla and a delicate almond-oats crust, topped with fresh mixed berries and a touch of honey for a naturally sweet finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

43g

Fat

6.6g

Carbs

41.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

0.5 scoop Vanilla Whey Protein Isolate (~15g)

0.5 tsp Vanilla Extract (2.5g)

1/3 cup Rolled Oats (27g)

0.5 tbsp Almond Butter (7.5g)

1/4 cup Mixed Berries (37g)

1 tsp Honey (7g)

Try 7 days free, then $12.99 / mo.

PREPARATION

1
In a small bowl, combine the rolled oats and almond butter. Blend until the mixture forms a cohesive crust paste.
2
Press the oat-almond butter mixture evenly into the base of a small, springform or ramekin dish to form a light, crunchy crust.
3
In a separate mixing bowl, whisk together the nonfat Greek yogurt, vanilla whey protein isolate, and vanilla extract until smooth and well incorporated.
4
Spoon the creamy yogurt mixture over the prepared crust, smoothing the top with a spatula.
5
Top the cheesecake with the mixed berries and drizzle the honey evenly over the surface.
6
Refrigerate for at least 2 hours to allow the flavors to meld and the dessert to firm up before serving.