Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Non-fat Greek Yogurt; 0.6 scoop Vanilla Whey Protein Isolate; 1 large Egg White; 3 tablespoons Almond Flour; 1 tablespoon 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

Greek Yogurt Protein Cheesecake

A velvety vanilla cheesecake made with Greek yogurt and a grain-free almond crust, finished with a handful of juicy blueberries.

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NUTRITION

Protein

40.4g

Fat

11.3g

Carbs

29.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

0.6 scoop Vanilla Whey Protein Isolate

1 large Egg White

3 tablespoons Almond Flour

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

0.25 cup Fresh Blueberries

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PREPARATION

1
Preheat your oven to 325°F (160°C).
2
Line a small 4-inch springform pan or oven-safe ramekin with parchment paper.
3
Mix the almond flour with a teaspoon of water or monk fruit to form a crumbly dough and press it firmly into the bottom of the pan to create the crust.
4
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, monk fruit sweetener, and vanilla extract until the batter is completely smooth.
5
Pour the cheesecake mixture over the prepared crust and gently press the fresh blueberries into the top of the batter.
6
Bake for 25 to 30 minutes until the edges are set and the center has a slight, controlled jiggle.
7
Remove from the oven and let it cool at room temperature before refrigerating for at least 2 hours to allow the texture to become silky and firm.