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 Greek Yogurt; 19g Vanilla Whey Protein Isolate; 1 Large Egg White; 2 tbsp Almond Flour; 1/2 cup Fresh Blueberries; 1 tsp Vanilla Extract; 1 tbsp Monk Fruit Sweetener

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

A velvety Greek yogurt cheesecake baked with vanilla protein and fresh blueberries, finished with a light almond flour crust and a hint of bright lemon zest.

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NUTRITION

Protein

42.9g

Fat

8.5g

Carbs

21.9g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

19g Vanilla Whey Protein Isolate

1 Large Egg White

2 tbsp Almond Flour

1/2 cup Fresh Blueberries

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or oven-safe ramekin.
2
Whisk the Greek yogurt, protein powder, egg white, monk fruit sweetener, and vanilla extract in a medium bowl until the batter is silky and smooth.
3
Press the almond flour into the bottom of the prepared dish to create a thin, even crust.
4
Pour the cheesecake batter over the crust and gently press the fresh blueberries into the top.
5
Bake for 25 to 30 minutes until the edges are firm but the center remains slightly jiggly.
6
Let the cheesecake cool to room temperature, then chill in the refrigerator for at least two hours to set into a creamy texture.