Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Nonfat Greek Yogurt; 2 large Egg Whites (66g total); 15g Whey Protein Isolate (unflavored); 20g Almond Flour; 14g Honey (2 tsp); 0.25 cup Blueberries; Stevia and Lemon Zest to taste

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

Enjoy a light yet indulgent cheesecake that blends the creaminess of nonfat Greek yogurt with the subtle sweetness of honey and blueberries. This crustless protein-packed dessert offers a smooth texture and tangy lemon zest, complemented by a delicate almond flour crust that elevates the flavor, making it a perfect guilt-free treat.

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NUTRITION

Protein

43.3g

Fat

9.7g

Carbs

29.7g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

2 large Egg Whites (66g total)

15g Whey Protein Isolate (unflavored)

20g Almond Flour

14g Honey (2 tsp)

0.25 cup Blueberries

Stevia and Lemon Zest to taste

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PREPARATION

1
Preheat your oven to 350°F and lightly grease a small, oven-safe ramekin or baking dish.
2
In a bowl, mix the almond flour and honey until a crumbly crust forms, then press this mixture evenly into the bottom of your dish.
3
In a separate mixing bowl, combine the nonfat Greek yogurt, egg whites, whey protein isolate, a pinch of stevia, and a dash of lemon zest. Mix thoroughly until the batter is smooth.
4
Pour the yogurt mixture over the prepared almond crust, smoothing the top with a spatula.
5
Bake in the preheated oven for 18-20 minutes or until the center is set but still slightly wobbly for a creamy texture.
6
Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up.
7
Top with fresh blueberries before serving for a burst of natural sweetness and extra flavor.