Name: Greek Yogurt Protein Cheesecake Cups
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Greek Yogurt; 10g Vanilla Whey Protein Isolate; 1 large Egg White; 3 tablespoons Almond Flour; 1/4 cup Fresh Blueberries; 1 teaspoon Vanilla Extract

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

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake Cups

Baked Greek yogurt and vanilla protein in almond flour crusts, finished with fresh blueberries for a burst of juicy sweetness.

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NUTRITION

Protein

39.4g

Fat

11g

Carbs

20.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

10g Vanilla Whey Protein Isolate

1 large Egg White

3 tablespoons Almond Flour

1/4 cup Fresh Blueberries

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat oven to 325°F and line a muffin tin with silicone liners.
2
Mix almond flour with a teaspoon of water to form a crumbly paste and press firmly into the bottom of the liners.
3
In a medium bowl, whisk together Greek yogurt, protein powder, egg white, and vanilla extract until the batter is completely smooth.
4
Divide the yogurt mixture evenly among the liners, filling them nearly to the top.
5
Top each cup with a few fresh blueberries, pressing them slightly into the batter.
6
Bake for 20 minutes until the edges are set but the centers have a slight jiggle.
7
Remove from oven and let cool completely at room temperature, then refrigerate for at least 2 hours to achieve a velvety texture.