Name: Creamy 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; 1 Large Egg White; 3 tbsp Almond Flour; 1 tsp Ghee; 1 tsp Vanilla Extract; 1 tbsp Monk Fruit Sweetener; 2 tbsp Fresh Blueberries

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 Greek yogurt and vanilla protein cheesecake on a nutty almond flour crust, topped with a burst of juicy blueberries.

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NUTRITION

Protein

41.1g

Fat

16.4g

Carbs

16.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.4 scoop Vanilla Whey Protein

1 Large Egg White

3 tbsp Almond Flour

1 tsp Ghee

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

2 tbsp Fresh Blueberries

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or ramekin.
2
Combine the almond flour and melted ghee in a small bowl, then press the mixture firmly into the bottom of the prepared pan.
3
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, vanilla extract, and monk fruit sweetener until the batter is completely smooth.
4
Pour the cheesecake filling over the almond crust and gently tap the pan on the counter to remove air bubbles.
5
Scatter the fresh blueberries over the top of the filling.
6
Bake for 25 to 30 minutes until the edges are firm but the center still has a slight jiggle.
7
Allow the cheesecake to cool to room temperature before refrigerating for at least 3 hours to achieve a perfectly chilled texture.