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; 0.4 scoop Vanilla Whey Protein Isolate; 1 large Egg White; 2.5 tablespoons Almond Flour; 0.3 cup Fresh Blueberries; 1 teaspoon Vanilla Extract; 2 tablespoons 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

Greek Yogurt Protein Cheesecake

A velvety baked cheesecake made with protein-rich Greek yogurt and vanilla, finished with a bright and zesty lemon-berry topping.

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NUTRITION

Protein

41.4g

Fat

10.1g

Carbs

21.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

0.4 scoop Vanilla Whey Protein Isolate

1 large Egg White

2.5 tablespoons Almond Flour

0.3 cup Fresh Blueberries

1 teaspoon Vanilla Extract

2 tablespoons Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
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 to create a crust.
3
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, remaining monk fruit, and vanilla extract until the batter is completely smooth and no lumps remain.
4
Pour the yogurt mixture over the almond flour base and smooth the top with a spatula.
5
Bake for 25 to 30 minutes until the edges are set and slightly golden, but the center still has a very slight jiggle.
6
Remove from the oven and let it cool to room temperature before transferring to the refrigerator to chill for at least 2 hours.
7
Top with fresh blueberries and a bit of lemon zest if desired before serving chilled.