Name: Silky Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 22g Almond Flour; 0.5 tsp Coconut Oil; 150g Non-fat Greek Yogurt; 12g Vanilla Whey Protein Isolate; 1 large Egg White; 30g Fresh Blueberries; 0.5 tsp Vanilla Extract; 1 tbsp Monk Fruit Sweetener (optional)

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

Baked Greek yogurt and vanilla protein cheesecake with a grain-free almond crust, finished with a burst of fresh, juicy blueberries.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

34.4g

Fat

15g

Carbs

15.3g

SERVINGS

1 serving

INGREDIENTS

22g Almond Flour

0.5 tsp Coconut Oil

150g Non-fat Greek Yogurt

12g Vanilla Whey Protein Isolate

1 large Egg White

30g Fresh Blueberries

0.5 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener (optional)

Try 7 days free, then $12.99 / mo.

PREPARATION

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