Name: Creamy 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 Powder; 1 large Egg White; 2 tablespoons Almond Flour; 2 tablespoons Monk Fruit Sweetener; 1 teaspoon Vanilla Extract; 1 teaspoon 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

Creamy Greek Yogurt Protein Cheesecake

Bake this protein cheesecake made with thick Greek yogurt and vanilla bean, set over a nutty almond crust and finished with a burst of juicy blueberries.

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NUTRITION

Protein

42.9g

Fat

7.6g

Carbs

25.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

2 tablespoons Almond Flour

2 tablespoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

1 teaspoon Honey

0.25 cup Fresh Blueberries

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PREPARATION

1
Preheat your oven to 325°F (160°C).
2
In a small bowl, mix the almond flour with honey until it reaches a crumbly consistency, then press it firmly into the bottom of a small oven-safe ramekin or 4-inch springform pan.
3
In a separate medium bowl, whisk together the Greek yogurt, protein powder, egg white, monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.
4
Pour the yogurt mixture over the almond crust and smooth the top with a spatula.
5
Place the dish in the oven and bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
6
Remove from the oven and let it cool at room temperature for 30 minutes.
7
Transfer to the refrigerator and chill for at least 2 hours to allow the cheesecake to set fully.
8
Top with fresh blueberries just before serving.