Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Non-fat Greek Yogurt; 15 grams Vanilla Whey Protein Powder; 1 large Egg White; 3 tablespoons Almond Flour; 0.5 teaspoon Coconut Oil; 1.5 teaspoons Honey; 0.25 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

Baked Greek yogurt and vanilla protein cheesecake over a toasted almond crust, topped with a burst of juicy fresh blueberries.

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NUTRITION

Protein

38.4g

Fat

13.2g

Carbs

25.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

15 grams Vanilla Whey Protein Powder

1 large Egg White

3 tablespoons Almond Flour

0.5 teaspoon Coconut Oil

1.5 teaspoons Honey

0.25 cup Fresh Blueberries

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a 4-inch mini springform pan or ramekin.
2
In a small bowl, combine the almond flour, melted coconut oil, and 0.5 teaspoon of honey until it reaches a crumbly consistency.
3
Press the almond mixture firmly into the bottom of the prepared pan to form an even crust layer.
4
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg white, and the remaining 1 teaspoon of honey until the batter is completely smooth.
5
Pour the yogurt filling over the crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes, or until the edges are set but the center still has a slight jiggle.
7
Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to fully set.
8
Top with fresh blueberries before serving.