Name: Silky Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 scoop Vanilla Whey Protein Isolate (30g); 1/2 cup Nonfat Greek Yogurt (120g); 1 large Egg White (33g); 2 tablespoons Almond Flour (14g); 1/2 cup Blueberries (74g); 1 teaspoon 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 light yet indulgent cheesecake designed to satisfy your sweet tooth while packing a protein punch. This no-fuss baked dessert features a subtle almond flour crust supporting a creamy blend of vanilla whey protein, nonfat Greek yogurt, and egg white, all crowned with fresh blueberries and a hint of honey for natural sweetness.

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NUTRITION

Protein

42.6g

Fat

7.7g

Carbs

28.9g

SERVINGS

1 serving

INGREDIENTS

1 scoop Vanilla Whey Protein Isolate (30g)

1/2 cup Nonfat Greek Yogurt (120g)

1 large Egg White (33g)

2 tablespoons Almond Flour (14g)

1/2 cup Blueberries (74g)

1 teaspoon Honey (7g)

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PREPARATION

1
Preheat the oven to 300°F.
2
In a small bowl, combine the vanilla whey protein isolate, nonfat Greek yogurt, and egg white. Whisk until the mixture is completely smooth and homogenous.
3
In a separate bowl, mix the almond flour with the teaspoon of honey. Press this mixture firmly into the bottom of a small, greased or lined springform pan to form a thin crust.
4
Pour the protein-yogurt mixture over the crust, smoothing the top with a spatula.
5
Bake in the preheated oven for about 20-25 minutes or until the cheesecake mixture is just set in the center.
6
Remove the pan from the oven and allow the cheesecake to cool to room temperature.
7
Top with fresh blueberries and, if desired, drizzle a little extra honey over the top for added sweetness.
8
Refrigerate for at least 2 hours before serving to help the cheesecake firm up.