Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Non-fat Greek Yogurt; 3 tbsp Liquid Egg Whites; 1.5 tbsp Vanilla Whey Protein Powder; 2 tbsp Almond Flour; 1 tsp Coconut Oil; 1 tbsp Monk Fruit Sweetener; 1 tsp Vanilla Extract; 1/4 cup Fresh Blueberries; 1 tsp Lemon Zest

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

A velvety Greek yogurt cheesecake baked with a hint of lemon and vanilla, featuring a nutty almond flour base and topped with fresh, juicy blueberries.

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NUTRITION

Protein

33.1g

Fat

13.8g

Carbs

27.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

3 tbsp Liquid Egg Whites

1.5 tbsp Vanilla Whey Protein Powder

2 tbsp Almond Flour

1 tsp Coconut Oil

1 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

1/4 cup Fresh Blueberries

1 tsp Lemon Zest

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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
Stir the almond flour and melted coconut oil together in a small bowl until the mixture resembles wet sand.
3
Press the almond mixture firmly into the bottom of the pan to create a thin, even crust.
4
Whisk the Greek yogurt, egg whites, protein powder, monk fruit, vanilla, and lemon zest in a medium bowl until the batter is completely smooth.
5
Pour the cheesecake mixture over the crust and tap the pan on the counter to remove any air bubbles.
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 let the cheesecake cool to room temperature before refrigerating for at least 3 hours to set fully.
8
Top with fresh blueberries just before serving.