Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 140g Non-fat Plain Greek Yogurt; 12g Vanilla Whey Protein Powder; 1 large Egg White; 20g Almond Flour; 1 tsp Coconut Oil; 30g Fresh Blueberries; 1 tsp 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

Baked vanilla protein cheesecake made with thick Greek yogurt over a grain-free almond crust, finished with a burst of juicy blueberries.

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NUTRITION

Protein

32g

Fat

15.7g

Carbs

18.5g

SERVINGS

1 serving

INGREDIENTS

140g Non-fat Plain Greek Yogurt

12g Vanilla Whey Protein Powder

1 large Egg White

20g Almond Flour

1 tsp Coconut Oil

30g Fresh Blueberries

1 tsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.
3
Press the almond flour mixture firmly into the bottom of the prepared dish to form an even crust layer.
4
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and monk fruit sweetener until the batter is completely smooth and lump-free.
5
Pour the cheesecake batter over the almond crust and gently drop the fresh blueberries on top.
6
Bake for 25-30 minutes until the edges are set and slightly golden, but the center still has a slight jiggle.
7
Remove from the oven and allow the cheesecake to cool at room temperature for 20 minutes.
8
Transfer to the refrigerator for at least 2 hours to set completely before serving.