Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Non-fat Greek Yogurt; 1/4 scoop Vanilla Whey Protein Powder; 1 Large Egg; 2 tbsp Almond Flour; 1 tsp Honey; 1/2 cup Fresh Blueberries; 1/2 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 crustless cheesecake made with thick Greek yogurt and vanilla protein, baked until set and topped with a vibrant, jammy blueberry compote.

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NUTRITION

Protein

33.8g

Fat

12.5g

Carbs

27.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

1/4 scoop Vanilla Whey Protein Powder

1 Large Egg

2 tbsp Almond Flour

1 tsp Honey

1/2 cup Fresh Blueberries

1/2 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch ramekin or small springform pan.
2
In a medium bowl, whisk together the Greek yogurt, protein powder, egg, almond flour, honey, and vanilla extract until the batter is completely smooth.
3
Pour the mixture into the prepared dish and smooth the top with a spatula.
4
Bake for 25 to 30 minutes, or until the edges are set and the center has a slight, custard-like jiggle.
5
While the cheesecake bakes, place the blueberries in a small saucepan over medium heat with a splash of water, simmering until they burst into a thick sauce.
6
Remove the cheesecake from the oven and allow it to cool to room temperature before refrigerating for at least 2 hours to firm up.
7
Spread the jammy blueberry compote over the chilled cheesecake before serving.