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; 0.6 scoop Vanilla Whey Protein; 3 tbsp Egg Whites; 4 tbsp Almond Flour; 2 tbsp Monk Fruit Sweetener; 1 tsp Vanilla Extract; 1 tsp Lemon Juice; 0.25 cup 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

A protein-packed cheesecake baked with Greek yogurt and vanilla over an almond flour crust for a velvety smooth finish.

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NUTRITION

Protein

50g

Fat

16g

Carbs

22g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.6 scoop Vanilla Whey Protein

3 tbsp Egg Whites

4 tbsp Almond Flour

2 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

1 tsp Lemon Juice

0.25 cup Blueberries

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PREPARATION

1
Preheat oven to 325°F and line a small 4-inch springform pan with parchment paper.
2
Mix the almond flour with a teaspoon of water to form a crumbly paste and press it firmly into the bottom of the pan to create the crust.
3
In a mixing bowl, combine the Greek yogurt, vanilla protein powder, egg whites, monk fruit sweetener, vanilla extract, and lemon juice.
4
Whisk the filling until the texture is completely smooth and free of any lumps.
5
Pour the yogurt mixture over the prepared almond crust and level the surface with a spatula.
6
Scatter the fresh blueberries over the top, pressing them slightly into the batter.
7
Bake for 25 to 30 minutes until the edges are firm but the center remains slightly jiggly.
8
Remove from the oven and let it cool completely at room temperature before transferring to the refrigerator for at least 2 hours to set.