Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Nonfat Greek Yogurt (~170g); 0.7 scoop Vanilla Whey Protein Powder (~21g); 0.25 cup Oat Flour (~20g); 0.25 cup Fresh Blueberries (~37g); 10 pieces Raw Almonds, chopped (~14g)

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 creamy, high-protein cheesecake that satisfies your sweet tooth while keeping your macros in check. This refreshing dessert layers a smooth blend of nonfat Greek yogurt and vanilla whey protein over a light oat-flour crust, then finishes with a burst of fresh blueberries and a sprinkle of crunchy almonds.

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NUTRITION

Protein

42.4g

Fat

9.2g

Carbs

36.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek Yogurt (~170g)

0.7 scoop Vanilla Whey Protein Powder (~21g)

0.25 cup Oat Flour (~20g)

0.25 cup Fresh Blueberries (~37g)

10 pieces Raw Almonds, chopped (~14g)

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PREPARATION

1
Preheat your oven to 350°F if you wish to lightly toast the crust (optional).
2
In a small bowl, mix the oat flour with a teaspoon of water until it binds into a crumbly paste. Press this mixture evenly into the bottom of a small, non-stick pan or ramekin to form the crust.
3
If toasting the crust, bake it in the preheated oven for about 5-7 minutes until lightly golden, then set aside to cool.
4
In a blender or food processor, combine the nonfat Greek yogurt and vanilla whey protein powder. Blend until the mixture is smooth and creamy.
5
Pour the yogurt-protein mixture over the prepared crust, smoothing the top with a spatula.
6
Top the filling evenly with fresh blueberries and sprinkle the chopped almonds on top for added crunch.
7
Refrigerate the cheesecake for at least 2 hours to allow it to set before serving.