Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Non-fat Plain Greek Yogurt; 20g Vanilla Whey Protein Powder; 1 Large Egg White; 2.5 tbsp Almond Flour; 0.6 tsp Coconut Oil; 20g Fresh Blueberries; 1/2 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

Creamy Greek Yogurt Protein Cheesecake

Smooth Greek yogurt and vanilla protein whisked with egg whites, baked over a toasted almond crust and finished with a burst of fresh blueberries.

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NUTRITION

Protein

41.5g

Fat

13.1g

Carbs

13.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Plain Greek Yogurt

20g Vanilla Whey Protein Powder

1 Large Egg White

2.5 tbsp Almond Flour

0.6 tsp Coconut Oil

20g Fresh Blueberries

1/2 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener (optional)

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small ramekin or mini springform pan.
2
In a small bowl, mix the almond flour and melted coconut oil until it reaches a sandy consistency, then press firmly into the bottom of the pan to form the crust.
3
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg white, vanilla extract, and monk fruit sweetener until the batter is completely smooth.
4
Pour the yogurt mixture over the almond crust and smooth the top with a spatula.
5
Gently press the fresh blueberries into the top of the cheesecake batter.
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 let it cool to room temperature before refrigerating for at least 2 hours to set completely.
8
Serve chilled for the best texture and flavor.