Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Plain Greek Yogurt; 12 grams Vanilla Whey Protein Powder; 1 large Egg White; 3 tablespoons Almond Flour; 1 teaspoon Maple Syrup; 1/2 cup 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

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

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NUTRITION

Protein

41.2g

Fat

11.8g

Carbs

30.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

12 grams Vanilla Whey Protein Powder

1 large Egg White

3 tablespoons Almond Flour

1 teaspoon Maple Syrup

1/2 cup Fresh Blueberries

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PREPARATION

1
Preheat your oven to 325°F (165°C).
2
In a small bowl, mix the almond flour with the maple syrup until a crumbly dough forms.
3
Press the almond flour mixture firmly into the bottom of a 4-inch ramekin or small springform pan to create the crust.
4
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, and egg white until the batter is completely smooth.
5
Pour the yogurt mixture over the prepared almond 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 to 30 minutes, or until the edges are firm and the center has a slight, stable jiggle.
8
Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours to allow the cheesecake to fully set before serving.