Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup 2% Plain Greek Yogurt; 3 tablespoons Liquid Egg Whites; 1 tablespoon Vanilla Whey Protein Isolate; 0.25 cup Almond Flour; 0.25 cup Fresh Blueberries; 2 tablespoons 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

Creamy Greek Yogurt Protein Cheesecake

Baked Greek yogurt and vanilla protein over a grain-free almond crust, topped with fresh blueberries for a velvety smooth finish.

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NUTRITION

Protein

34.2g

Fat

17.8g

Carbs

18.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup 2% Plain Greek Yogurt

3 tablespoons Liquid Egg Whites

1 tablespoon Vanilla Whey Protein Isolate

0.25 cup Almond Flour

0.25 cup Fresh Blueberries

2 tablespoons Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small ramekin or individual springform pan.
2
Mix the almond flour with a teaspoon of water or melted coconut oil until it reaches a crumbly consistency, then press it firmly into the bottom of the pan to form the crust.
3
In a medium bowl, whisk together the Greek yogurt, liquid egg whites, vanilla protein powder, and monk fruit sweetener until the batter is completely smooth and no lumps remain.
4
Pour the yogurt mixture over the prepared almond crust and gently drop the fresh blueberries onto the top.
5
Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle when moved.
6
Remove from the oven and allow the cheesecake to cool to room temperature.
7
Refrigerate for at least two hours before serving to allow the texture to fully set into a velvety smooth finish.