Greek Yogurt Protein Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

Smooth Greek yogurt and vanilla protein baked into a light cheesecake, finished with a drizzle of honey and vibrant, macerated strawberries.

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NUTRITION

323kcal
Protein
32.2g
Fat
13.4g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Greek Yogurt

8g Vanilla Whey Protein Powder

1 large Egg

2 tablespoons Almond Flour

100g Sliced Strawberries

3/4 teaspoon Honey

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or 4-inch mini springform pan.

  • 2

    In a medium mixing bowl, whisk together the Greek yogurt, egg, vanilla protein powder, and almond flour until the batter is completely smooth and no lumps remain.

  • 3

    Pour the mixture into the prepared dish and tap it gently on the counter to release any air bubbles.

  • 4

    Bake for 25-30 minutes until the edges are set and slightly golden, but the center still has a very slight jiggle.

  • 5

    Remove from the oven and let it cool at room temperature for at least 30 minutes, then transfer to the refrigerator for 2 hours to fully set.

  • 6

    Toss the sliced strawberries with the honey in a small bowl and let them sit for 5 minutes until juicy.

  • 7

    Top the chilled cheesecake with the macerated strawberries and serve.

Greek Yogurt Protein Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

Smooth Greek yogurt and vanilla protein baked into a light cheesecake, finished with a drizzle of honey and vibrant, macerated strawberries.

NUTRITION

323kcal
Protein
32.2g
Fat
13.4g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Greek Yogurt

8g Vanilla Whey Protein Powder

1 large Egg

2 tablespoons Almond Flour

100g Sliced Strawberries

3/4 teaspoon Honey

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or 4-inch mini springform pan.

  • 2

    In a medium mixing bowl, whisk together the Greek yogurt, egg, vanilla protein powder, and almond flour until the batter is completely smooth and no lumps remain.

  • 3

    Pour the mixture into the prepared dish and tap it gently on the counter to release any air bubbles.

  • 4

    Bake for 25-30 minutes until the edges are set and slightly golden, but the center still has a very slight jiggle.

  • 5

    Remove from the oven and let it cool at room temperature for at least 30 minutes, then transfer to the refrigerator for 2 hours to fully set.

  • 6

    Toss the sliced strawberries with the honey in a small bowl and let them sit for 5 minutes until juicy.

  • 7

    Top the chilled cheesecake with the macerated strawberries and serve.