Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

Whisked Greek yogurt and egg whites baked into a light custard over an almond crust, finished with a handful of fresh, juicy blueberries.

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NUTRITION

367kcal
Protein
42g
Fat
10.8g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 cup Liquid Egg Whites

3 tbsp Almond Flour

0.5 cup Fresh Blueberries

1 tsp Vanilla Extract

2 tbsp Monk Fruit Sweetener

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small oven-safe dish or ramekin.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water and press it firmly into the bottom of the dish to form a thin base.

  • 3

    In a medium bowl, whisk together the Greek yogurt, liquid egg whites, vanilla extract, and monk fruit sweetener until the batter is completely smooth and aerated.

  • 4

    Pour the yogurt mixture over the almond base and scatter the fresh blueberries across the top.

  • 5

    Bake for 25 to 30 minutes until the edges are set and the center has a slight, firm jiggle.

  • 6

    Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to allow the cheesecake to set into a silky texture.

Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

Whisked Greek yogurt and egg whites baked into a light custard over an almond crust, finished with a handful of fresh, juicy blueberries.

NUTRITION

367kcal
Protein
42g
Fat
10.8g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 cup Liquid Egg Whites

3 tbsp Almond Flour

0.5 cup Fresh Blueberries

1 tsp Vanilla Extract

2 tbsp Monk Fruit Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small oven-safe dish or ramekin.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water and press it firmly into the bottom of the dish to form a thin base.

  • 3

    In a medium bowl, whisk together the Greek yogurt, liquid egg whites, vanilla extract, and monk fruit sweetener until the batter is completely smooth and aerated.

  • 4

    Pour the yogurt mixture over the almond base and scatter the fresh blueberries across the top.

  • 5

    Bake for 25 to 30 minutes until the edges are set and the center has a slight, firm jiggle.

  • 6

    Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to allow the cheesecake to set into a silky texture.