Name: 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; 10 grams Vanilla Whey Protein Powder; 3 tablespoons Liquid Egg Whites; 2 tablespoons Almond Flour; 1 teaspoon Raw Honey; 1/4 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

Greek Yogurt Protein Cheesecake

A velvety Greek yogurt and vanilla bean cheesecake baked over a light almond crust and topped with a handful of fresh, juicy blueberries.

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NUTRITION

Protein

41.1g

Fat

9.8g

Carbs

25.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

10 grams Vanilla Whey Protein Powder

3 tablespoons Liquid Egg Whites

2 tablespoons Almond Flour

1 teaspoon Raw Honey

1/4 cup Fresh Blueberries

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
Combine the almond flour and honey in a small bowl until a crumbly dough forms, then press it firmly into the bottom of the prepared pan.
3
In a separate bowl, whisk together the Greek yogurt, vanilla protein powder, and egg whites until the mixture is completely smooth.
4
Pour the yogurt batter over the almond crust and smooth the surface with a spatula.
5
Bake for 25 to 30 minutes until the edges are firm but the center still has a slight jiggle.
6
Remove from the oven and let it cool to room temperature before refrigerating for at least two hours to set.
7
Garnish with fresh blueberries just before serving for a refreshing finish.