Name: Silky Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Greek Yogurt; 0.4 scoop Vanilla Whey Protein Isolate; 1 large Egg; 1.5 tablespoons Almond Flour; 0.5 cup Blueberries; 1 teaspoon Vanilla Extract; 2 teaspoons 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

Silky Greek Yogurt Protein Cheesecake

Oven-baked Greek yogurt and vanilla protein cheesecake over a light almond base, topped with fresh, bursting blueberries.

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NUTRITION

Protein

42.3g

Fat

11.5g

Carbs

23.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.4 scoop Vanilla Whey Protein Isolate

1 large Egg

1.5 tablespoons Almond Flour

0.5 cup Blueberries

1 teaspoon Vanilla Extract

2 teaspoons Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and line a small 4-inch springform pan or ramekin with parchment paper.
2
In a small bowl, mix the almond flour with a teaspoon of water and a pinch of monk fruit until it forms a crumbly paste, then press it firmly into the bottom of the pan.
3
In a separate medium mixing bowl, whisk together the Greek yogurt, egg, vanilla protein powder, monk fruit sweetener, and vanilla extract until the batter is completely smooth and free of lumps.
4
Pour the cheesecake batter over the almond base and use a spatula to level the surface.
5
Bake for 25 to 30 minutes or until the edges are firm and slightly golden, but the center still has a gentle jiggle.
6
Remove from the oven and let it cool completely at room temperature before transferring to the refrigerator for at least 2 hours to set.
7
Top with fresh blueberries just before serving to enjoy the contrast of the creamy cake and juicy fruit.