Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150 grams Non-fat Greek Yogurt; 1 large Egg; 2 tablespoons Almond Flour; 1 tablespoon Oat Flour; 1 tablespoon Pure Maple Syrup; 1 teaspoon Vanilla Extract; 1 teaspoon Lemon Zest; 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

Creamy Greek Yogurt Protein Cheesecake

Baked Greek yogurt and egg whisked with vanilla and lemon, poured over a nutty almond base and topped with juicy blueberries for a velvety finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

25.7g

Fat

13.1g

Carbs

33.3g

SERVINGS

1 serving

INGREDIENTS

150 grams Non-fat Greek Yogurt

1 large Egg

2 tablespoons Almond Flour

1 tablespoon Oat Flour

1 tablespoon Pure Maple Syrup

1 teaspoon Vanilla Extract

1 teaspoon Lemon Zest

0.25 cup Fresh Blueberries

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 325°F (165°C).
2
In a small bowl, mix the almond flour and oat flour with a teaspoon of water or a drop of maple syrup to form a crumbly dough.
3
Press the flour mixture firmly into the bottom of a 4-inch ramekin or small springform pan to create the crust.
4
In a separate mixing bowl, whisk together the Greek yogurt, egg, maple syrup, vanilla extract, and lemon zest until the batter is completely smooth and aerated.
5
Pour the yogurt mixture over the prepared crust in the ramekin.
6
Scatter the fresh blueberries over the top of the cheesecake batter.
7
Bake for 25 to 30 minutes or until the edges are set and the center has a slight, firm jiggle.
8
Remove from the oven and let cool at room temperature for 30 minutes.
9
Refrigerate for at least 3 hours to allow the cheesecake to set fully before serving.