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 Plain Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 1 large Egg White; 3 tablespoons Almond Flour; 2 tablespoons Monk Fruit Sweetener; 1 teaspoon Vanilla Extract; 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

A crustless cheesecake baked with Greek yogurt and vanilla protein, finished with a handful of fresh blueberries for a burst of juicy sweetness.

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NUTRITION

Protein

42.4g

Fat

11.6g

Carbs

43.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

3 tablespoons Almond Flour

2 tablespoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

0.25 cup Fresh Blueberries

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch springform pan or small oven-safe ramekin.
2
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, almond flour, monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.
3
Pour the cheesecake batter into the prepared pan and smooth the top with a spatula.
4
Gently press the fresh blueberries into the top of the batter.
5
Bake for 25 to 30 minutes until the edges are firm and slightly golden, but the center still has a slight jiggle.
6
Remove from the oven and let the cheesecake cool at room temperature for at least 30 minutes.
7
Transfer to the refrigerator and chill for a minimum of 2 hours to allow the texture to set before serving.