Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Non-fat Plain Greek Yogurt; 20g Vanilla Whey Protein Powder; 1 large Egg White; 2 tbsp Almond Flour; 1 tsp Coconut Oil; 2 tbsp Monk Fruit Sweetener; 1 tsp Vanilla Extract; 1/2 cup Fresh Blueberries

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 cheesecake on a light almond crust, finished with a handful of juicy blueberries.

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NUTRITION

Protein

43.4g

Fat

13.6g

Carbs

24.4g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Plain Greek Yogurt

20g Vanilla Whey Protein Powder

1 large Egg White

2 tbsp Almond Flour

1 tsp Coconut Oil

2 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

1/2 cup Fresh Blueberries

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PREPARATION

1
Preheat your oven to 325°F (160°C).
2
In a small bowl, mix the almond flour and melted coconut oil until it reaches a sandy consistency.
3
Press the almond mixture firmly into the bottom of a 4-inch ramekin or small springform pan to create the crust.
4
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg white, monk fruit sweetener, and vanilla extract until the batter is completely smooth.
5
Pour the cheesecake batter over the almond crust and smooth the top with a spatula.
6
Gently press the fresh blueberries into the top of the batter.
7
Bake for 25-30 minutes, or until the edges are firm and the center has a slight jiggle.
8
Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours before serving to set the texture.