Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 170g Non-fat Greek Yogurt; 12g Vanilla Whey Protein; 1 large Egg; 2 tbsp Almond Flour; 1 tbsp Oat Flour; 2 tsp Maple Syrup; 1/2 cup Blueberries; 1/2 tsp Vanilla Extract

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

Baked Greek yogurt cheesecake with a gluten-free almond crust, finished with a vibrant topping of juicy macerated berries.

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NUTRITION

Protein

37.8g

Fat

12.5g

Carbs

35.6g

SERVINGS

1 serving

INGREDIENTS

170g Non-fat Greek Yogurt

12g Vanilla Whey Protein

1 large Egg

2 tbsp Almond Flour

1 tbsp Oat Flour

2 tsp Maple Syrup

1/2 cup Blueberries

1/2 tsp Vanilla Extract

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PREPARATION

1
Preheat oven to 325°F.
2
In a small bowl, combine almond flour, oat flour, and 1 teaspoon of maple syrup to form a crumbly dough.
3
Press the dough into the bottom of a small ramekin or springform pan.
4
In a separate bowl, whisk together the Greek yogurt, whey protein, egg, vanilla extract, and the remaining teaspoon of maple syrup until smooth.
5
Pour the yogurt mixture over the crust.
6
Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.
7
Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 2 hours.
8
Top with fresh blueberries before serving.