Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Non-fat Greek Yogurt; 15g Vanilla Whey Protein Powder; 1 Large Egg White; 3 tbsp Almond Flour; 1 tsp Honey; 30g Fresh Blueberries; 1 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

Creamy Greek Yogurt Protein Cheesecake

A velvety cheesecake made with protein-rich Greek yogurt and vanilla, baked over a light almond crust and finished with a burst of juicy blueberries.

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NUTRITION

Protein

41.4g

Fat

12.2g

Carbs

24.3g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

15g Vanilla Whey Protein Powder

1 Large Egg White

3 tbsp Almond Flour

1 tsp Honey

30g Fresh Blueberries

1 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
In a small bowl, mix the almond flour with a tiny drop of water or a fraction of the honey until it reaches a crumbly consistency, then press it firmly into the bottom of the pan to form the crust.
3
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, remaining honey, and vanilla extract until the batter is completely smooth and lump-free.
4
Pour the cheesecake batter over the almond crust and smooth the top with a spatula.
5
Gently press the fresh blueberries into the top of the batter.
6
Bake for 25 to 30 minutes, or until the edges are firm and the center has a slight, jelly-like jiggle.
7
Remove from the oven and let it cool to room temperature before placing it in the refrigerator for at least 2 hours to set into a silky texture.