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; 0.5 scoop Vanilla Whey Protein Isolate; 0.25 cup Liquid Egg Whites; 4 tbsp Almond Flour; 2 tbsp Rolled Oats; 1 tbsp Maple Syrup; 1 tsp Coconut Oil; 0.5 cup Fresh Blueberries; 0.5 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

Greek Yogurt Protein Cheesecake

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

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NUTRITION

Protein

51g

Fat

20g

Carbs

47.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

0.25 cup Liquid Egg Whites

4 tbsp Almond Flour

2 tbsp Rolled Oats

1 tbsp Maple Syrup

1 tsp Coconut Oil

0.5 cup Fresh Blueberries

0.5 tsp Vanilla Extract

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PREPARATION

1
Preheat oven to 325°F (165°C) and grease a small springform pan or ramekin.
2
Combine almond flour, oats, maple syrup, and melted coconut oil in a bowl to form a crumbly dough.
3
Press the dough firmly into the bottom of the prepared pan to create the crust.
4
Whisk together Greek yogurt, protein powder, egg whites, and vanilla extract in a separate bowl until completely smooth.
5
Pour the yogurt mixture over the crust and scatter the fresh blueberries on top.
6
Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.
7
Cool at room temperature then refrigerate for at least 2 hours to firm up before serving.