Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Nonfat Plain Greek Yogurt; 0.33 scoop Vanilla Whey Protein Powder; 1 large Egg White; 3 tablespoons Almond Flour; 1 tablespoon Rolled Oats (ground); 0.25 cup Blueberries; 1 tablespoon Monk Fruit Sweetener; 0.5 teaspoon Vanilla Extract

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 vanilla protein and a light almond-oat crust, finished with a burst of juicy blueberries.

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NUTRITION

Protein

40.4g

Fat

11.7g

Carbs

23.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Plain Greek Yogurt

0.33 scoop Vanilla Whey Protein Powder

1 large Egg White

3 tablespoons Almond Flour

1 tablespoon Rolled Oats (ground)

0.25 cup Blueberries

1 tablespoon Monk Fruit Sweetener

0.5 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small ramekin or 4-inch springform pan.
2
Pulse the rolled oats in a blender until they reach a flour-like consistency, then mix with the almond flour and a teaspoon of water to create a crumbly dough.
3
Press the almond-oat mixture firmly into the bottom of your prepared pan to form the crust.
4
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, monk fruit sweetener, and vanilla extract until the batter is completely smooth.
5
Pour the yogurt mixture over the crust and gently drop the fresh blueberries onto the top.
6
Bake for 25 to 30 minutes 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, then refrigerate for at least 2 hours before serving to allow the cheesecake to firm up into a creamy texture.