Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Nonfat Plain Greek Yogurt; 10g Vanilla Whey Protein Powder; 1 large Egg White; 16g Almond Flour; 7g Coconut Oil, melted; 20g Fresh Blueberries; 1 tsp Monk Fruit Sweetener; 1/2 tsp Vanilla Extract; 1/2 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

Velvety Greek yogurt and vanilla protein baked into a nutty almond crust, finished with a bright and zesty lemon twist.

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NUTRITION

Protein

30.8g

Fat

16g

Carbs

12.5g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Plain Greek Yogurt

10g Vanilla Whey Protein Powder

1 large Egg White

16g Almond Flour

7g Coconut Oil, melted

20g Fresh Blueberries

1 tsp Monk Fruit Sweetener

1/2 tsp Vanilla Extract

1/2 tsp Lemon Zest

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PREPARATION

1
Preheat your oven to 325°F (160°C).
2
In a small bowl, mix the almond flour and melted coconut oil until the texture resembles wet sand.
3
Press the almond mixture firmly into the bottom of a small, lightly greased ramekin or 4-inch springform pan.
4
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg white, monk fruit sweetener, vanilla extract, and lemon zest until the batter is completely smooth.
5
Pour the cheesecake filling over the crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes, or until the edges are set and the center has a slight jiggle.
7
Remove from the oven and allow it to cool to room temperature before placing it in the refrigerator.
8
Chill for at least 2 hours to allow the texture to set fully.
9
Top with fresh blueberries before serving.