Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.5 sheets Graham Crackers; 0.75 tbsp Unsalted Butter; 0.5 cup Non-fat Greek Yogurt; 1 oz Low Fat Cream Cheese; 1 large Egg White; 0.5 cup Fresh Blueberries; 0.5 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

Baked with creamy Greek yogurt and a crisp graham cracker crust, this protein cheesecake is finished with a burst of juicy blueberries.

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NUTRITION

Protein

21.2g

Fat

18.3g

Carbs

50.7g

SERVINGS

1 serving

INGREDIENTS

2.5 sheets Graham Crackers

0.75 tbsp Unsalted Butter

0.5 cup Non-fat Greek Yogurt

1 oz Low Fat Cream Cheese

1 large Egg White

0.5 cup Fresh Blueberries

0.5 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F.
2
Pulse the graham crackers in a food processor until they reach a fine crumb consistency.
3
Mix the crumbs with the melted butter and press the mixture firmly into the bottom of a 4-inch ramekin.
4
In a medium bowl, whisk together the Greek yogurt, low fat cream cheese, egg white, vanilla extract, and monk fruit sweetener until the batter is completely smooth.
5
Pour the yogurt filling over the prepared crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes or until the edges are set and the center has a slight jiggle.
7
Remove from the oven and allow the cheesecake to cool at room temperature before refrigerating for at least 2 hours.
8
Top with the fresh blueberries just before serving for a refreshing finish.