Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Nonfat Greek Yogurt; 20g Vanilla Whey Protein Powder; 1 large Egg White; 3 tbsp Almond Flour; 1/4 cup Fresh Blueberries; 1 tsp Vanilla Extract; 1 tbsp Monk Fruit Sweetener

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 velvety cheesecake made with Greek yogurt and vanilla protein on a toasted almond crust, finished with a burst of fresh blueberries.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

41.7g

Fat

12.3g

Carbs

18.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Nonfat Greek Yogurt

20g Vanilla Whey Protein Powder

1 large Egg White

3 tbsp Almond Flour

1/4 cup Fresh Blueberries

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 325°F (160°C).
2
In a small bowl, mix the almond flour with a teaspoon of water or a pinch of monk fruit until it reaches a crumbly consistency.
3
Press the almond flour mixture firmly into the bottom of a small oven-safe ramekin to form the crust.
4
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, vanilla extract, and monk fruit sweetener until the batter is completely smooth.
5
Pour the cheesecake filling over the almond crust in the ramekin.
6
Gently press the fresh blueberries into the top of the batter.
7
Bake for 25 to 30 minutes, or until the edges are set and the center has a slight jiggle.
8
Remove from the oven and let it cool to room temperature before placing it in the refrigerator.
9
Chill for at least 2 hours to allow the cheesecake to set fully before serving.