Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Nonfat Greek Yogurt; 1 Egg White; 20g Rolled Oats; 1 tsp Avocado Oil; 30g Light Whipped Cream; 30g Unsweetened Coconut Cream

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

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

A light, protein-packed dessert that balances creamy nonfat Greek yogurt and a silky egg white custard over a tender, oat-based crust. Topped with a hint of avocado oil, a dollop of light whipped cream, and a drizzle of unsweetened coconut cream, this cheesecake offers a burst of texture and flavor while keeping your macros perfectly aligned.

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NUTRITION

Protein

32.6g

Fat

17g

Carbs

29.2g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

1 Egg White

20g Rolled Oats

1 tsp Avocado Oil

30g Light Whipped Cream

30g Unsweetened Coconut Cream

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PREPARATION

1
In a small bowl, combine the nonfat Greek yogurt and egg white. Whisk until completely smooth and slightly frothy.
2
In another bowl, gently mix the rolled oats to form the crust base. Press the oats evenly into the bottom of a small, springform or ramekin pan to create a compact crust.
3
Pour the yogurt and egg white mixture gently over the oat crust, smoothing out the top with a spatula.
4
Drizzle the teaspoon of avocado oil over the filling to add a smooth richness.
5
Smooth the top further with a light layer of whipped cream, and finish with a drizzle of unsweetened coconut cream for an extra burst of flavor.
6
Refrigerate the cheesecake for at least 2 hours to allow the flavors to meld and the texture to firm up.
7
Slice and serve chilled to enjoy a refreshing, protein-boosted dessert!