Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 170g Non-fat Greek Yogurt; 10g Vanilla Whey Protein Powder; 15g Almond Flour; 5g Coconut Oil; 40g Fresh Blueberries; 1 tsp Monk Fruit Sweetener; 1/2 tsp Vanilla Extract

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 creamy vanilla bean cheesecake made with protein-rich Greek yogurt on a toasted almond crust, topped with a bright burst of fresh blueberries.

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NUTRITION

Protein

29.5g

Fat

13.6g

Carbs

16.8g

SERVINGS

1 serving

INGREDIENTS

170g Non-fat Greek Yogurt

10g Vanilla Whey Protein Powder

15g Almond Flour

5g Coconut Oil

40g Fresh Blueberries

1 tsp Monk Fruit Sweetener

1/2 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (165°C).
2
Combine the almond flour and melted coconut oil in a small bowl, mixing until it resembles wet sand.
3
Press the almond mixture firmly into the bottom of a small, oven-safe ramekin to create an even crust.
4
In a medium bowl, whisk together the Greek yogurt, protein powder, monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.
5
Pour the yogurt mixture over the crust and smooth the surface with a spatula.
6
Bake for 20 to 25 minutes until the edges are set but the center remains slightly jiggly.
7
Remove from the oven and allow to cool to room temperature before placing in the refrigerator to chill for at least 2 hours.
8
Top with fresh blueberries just before serving.