Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 170g Non-fat Greek Yogurt; 20g Vanilla Whey Protein Powder; 1 large Egg White; 15g Almond Flour; 1 tsp Coconut Oil; 30g Fresh Blueberries; 1/2 tsp Vanilla Extract

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 with a nutty almond crust, finished with a burst of juicy fresh blueberries.

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NUTRITION

Protein

41.0g

Fat

13.7g

Carbs

15.3g

SERVINGS

1 serving

INGREDIENTS

170g Non-fat Greek Yogurt

20g Vanilla Whey Protein Powder

1 large Egg White

15g Almond Flour

1 tsp Coconut Oil

30g Fresh Blueberries

1/2 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
In a small bowl, stir together the almond flour and melted coconut oil until the mixture resembles wet sand.
3
Press the almond mixture firmly into the bottom of the prepared dish to create an even crust layer.
4
In a separate medium bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and vanilla extract until the batter is completely smooth and lump-free.
5
Pour the yogurt filling over the crust and smooth the top with the back of a spoon.
6
Bake for 25 to 30 minutes, or until the edges are set and the center has a slight, custard-like jiggle.
7
Remove from the oven and allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to fully set.
8
Top with fresh blueberries just before serving for a refreshing and vibrant finish.