Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 180g Non-fat Greek Yogurt; 12g Vanilla Whey Protein Isolate; 60g Liquid Egg Whites; 15g Almond Flour; 10g Oat Flour; 1 tbsp Monk Fruit Sweetener; 1 tsp Vanilla Extract; 40g Fresh Blueberries

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

Baked Greek yogurt cheesecake with a nutty almond-oat crust, finished with a handful of juicy blueberries.

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NUTRITION

Protein

39.9g

Fat

9.1g

Carbs

27.4g

SERVINGS

1 serving

INGREDIENTS

180g Non-fat Greek Yogurt

12g Vanilla Whey Protein Isolate

60g Liquid Egg Whites

15g Almond Flour

10g Oat Flour

1 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

40g Fresh Blueberries

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or a large ramekin.
2
In a small bowl, combine the almond flour and oat flour with a teaspoon of water or a splash of egg white to create a crumbly dough.
3
Press the flour mixture firmly into the bottom of the prepared pan to form a thin crust.
4
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, remaining egg whites, monk fruit sweetener, and vanilla extract until completely smooth.
5
Pour the yogurt mixture over the crust and smooth the top with a spatula.
6
Gently press the fresh blueberries into the top of the cheesecake batter.
7
Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.
8
Remove from the oven and let it cool at room temperature for 30 minutes, then refrigerate for at least 2 hours before serving to allow it to fully set.