Name: Silky Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Non-fat Greek Yogurt; 10g Vanilla Whey Protein Isolate; 1 large Egg White; 5 tbsp Almond Flour; 2 tsp Coconut Oil; 1/2 cup Fresh Blueberries; 1 tsp Vanilla Extract; 1 tbsp Monk Fruit Sweetener

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 baked almond-crust cheesecake made with thick Greek yogurt and vanilla, finished with a topping of juicy fresh blueberries.

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NUTRITION

Protein

35.5g

Fat

27.7g

Carbs

25.4g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Greek Yogurt

10g Vanilla Whey Protein Isolate

1 large Egg White

5 tbsp Almond Flour

2 tsp Coconut Oil

1/2 cup Fresh Blueberries

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 325°F (165°C).
2
Mix almond flour and melted coconut oil in a small bowl until it reaches a sandy consistency.
3
Press the almond mixture firmly into the bottom of a 4-inch springform pan to create the crust.
4
In a separate bowl, whisk together the Greek yogurt, protein powder, egg white, vanilla extract, and monk fruit until completely smooth.
5
Pour the yogurt mixture over the prepared crust.
6
Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.
7
Allow the cheesecake to cool at room temperature, then refrigerate for at least 2 hours to set.
8
Top with fresh blueberries before serving.