Name: 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; 1.5 tablespoons Vanilla Whey Protein Isolate; 1 large Egg White; 2 tablespoons Almond Flour; 1 teaspoon Coconut Oil; 0.5 cup Blueberries; 1 teaspoon Vanilla Extract; 1 tablespoon Monk Fruit Sweetener

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

Baked Greek yogurt and vanilla protein cheesecake over an almond flour base, topped with a handful of fresh, juicy blueberries.

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NUTRITION

Protein

41.1g

Fat

12.2g

Carbs

24.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1.5 tablespoons Vanilla Whey Protein Isolate

1 large Egg White

2 tablespoons Almond Flour

1 teaspoon Coconut Oil

0.5 cup Blueberries

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch mini springform pan with a touch of coconut oil.
2
In a small bowl, mix the almond flour and melted coconut oil until it reaches a sandy consistency, then press it firmly into the bottom of the pan to form the crust.
3
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.
4
Pour the cheesecake batter over the almond crust and smooth the top with a spoon or spatula.
5
Bake for 25 to 30 minutes until the edges are set and slightly golden, but the center still has a slight jiggle.
6
Remove from the oven and let it cool at room temperature for 30 minutes before transferring to the refrigerator to set for at least 2 hours.
7
Top with fresh blueberries just before serving for a bright, juicy finish.