Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Nonfat Plain Greek Yogurt; 2 ounces Neufchatel Cheese (softened); 0.5 scoop Vanilla Whey Protein Powder; 1 large Egg White; 1 tablespoon Monk Fruit Sweetener; 1 teaspoon Vanilla Extract; 1/4 cup Fresh Blueberries

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 Greek yogurt and vanilla protein, topped with a handful of bursting fresh blueberries.

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NUTRITION

Protein

44.4g

Fat

13.6g

Carbs

21.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Plain Greek Yogurt

2 ounces Neufchatel Cheese (softened)

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

1/4 cup Fresh Blueberries

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or a large oven-safe ramekin.
2
In a medium mixing bowl, beat the softened Neufchatel cheese until smooth using a hand mixer or whisk.
3
Add the Greek yogurt, egg white, monk fruit sweetener, and vanilla extract to the bowl, mixing until fully combined and no lumps remain.
4
Gently fold in the vanilla protein powder until just incorporated, being careful not to over-mix which can cause the cheesecake to crack.
5
Pour the batter into the prepared pan and smooth the top with a spatula.
6
Scatter the fresh blueberries over the top of the batter.
7
Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
8
Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours or overnight to allow the texture to fully set before serving.