Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Nonfat Greek Yogurt; 0.5 scoop Vanilla Whey Protein Isolate; 3 large Egg Whites; 4 tablespoons Almond Flour; 0.5 cup Blueberries; 1 tablespoon Monk Fruit Sweetener; 1 teaspoon 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

Oven-baked Greek yogurt and vanilla protein cheesecake over a grain-free almond crust, finished with a vibrant and jammy blueberry topping.

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NUTRITION

Protein

52.3g

Fat

14.9g

Carbs

31.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

3 large Egg Whites

4 tablespoons Almond Flour

0.5 cup Blueberries

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 6-inch springform pan or large oven-safe ramekin.
2
In a small bowl, mix the almond flour with a teaspoon of water and a pinch of monk fruit to form a crumbly dough.
3
Press the almond mixture firmly into the bottom of the prepared pan to create an even crust layer.
4
In a separate medium bowl, whisk together the Greek yogurt, protein powder, egg whites, vanilla extract, and the remaining monk fruit until the batter is completely smooth.
5
Pour the cheesecake batter over the crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.
7
Remove from the oven and allow it to cool at room temperature before refrigerating for at least 2 hours to set fully.
8
Top with fresh blueberries before serving for a burst of natural sweetness.