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 tbsp Vanilla Whey Protein Powder; 1 large Egg White; 1.5 tbsp Almond Flour; 1 tbsp Oat Flour; 2 tsp Coconut Oil; 1 tbsp Maple Syrup; 1/2 tsp Vanilla Extract; 1/2 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 baked individual cheesecake made with Greek yogurt and an almond-oat crust, topped with fresh blueberries for a sweet and velvety finish.

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NUTRITION

Protein

32.5g

Fat

15.4g

Carbs

39g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

1 tbsp Vanilla Whey Protein Powder

1 large Egg White

1.5 tbsp Almond Flour

1 tbsp Oat Flour

2 tsp Coconut Oil

1 tbsp Maple Syrup

1/2 tsp Vanilla Extract

1/2 cup Fresh Blueberries

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch ramekin.
2
Combine the almond flour, oat flour, and melted coconut oil in a small bowl, stirring until the mixture resembles wet sand.
3
Press the crust firmly into the bottom of the prepared ramekin to create an even layer.
4
Whisk the Greek yogurt, protein powder, egg white, maple syrup, and vanilla extract in a medium bowl until the batter is completely smooth.
5
Pour the cheesecake filling over the crust and tap the ramekin on the counter to release any air bubbles.
6
Bake for 22 minutes or until the edges are firm and the center has a slight wobble.
7
Cool to room temperature on a wire rack then chill in the refrigerator for at least 3 hours to set.
8
Garnish with fresh blueberries for a burst of sweetness before serving.