Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 tbsp Almond Flour; 1.5 tsp Coconut Oil; 0.5 cup 2% Greek Yogurt; 20g Vanilla Whey Protein Powder; 2 tbsp Egg Whites; 0.25 cup Fresh Blueberries; 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

Greek Yogurt Protein Cheesecake

Baked Greek yogurt and vanilla protein cheesecake set atop a toasted almond flour crust, finished with a burst of juicy blueberries.

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NUTRITION

Protein

36.8g

Fat

24.6g

Carbs

21.7g

SERVINGS

1 serving

INGREDIENTS

4 tbsp Almond Flour

1.5 tsp Coconut Oil

0.5 cup 2% Greek Yogurt

20g Vanilla Whey Protein Powder

2 tbsp Egg Whites

0.25 cup Fresh Blueberries

1 tbsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F.
2
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.
3
Press the almond flour mixture firmly into the bottom of a 4-inch ramekin or small springform pan to create the crust.
4
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, and monk fruit sweetener until the batter is smooth and lump-free.
5
Pour the yogurt mixture over the prepared crust and gently drop the fresh blueberries onto the surface.
6
Bake for 25-30 minutes until the edges are firm and slightly golden, but the center still has a faint jiggle.
7
Remove from the oven and allow to cool completely at room temperature.
8
Refrigerate for at least 2 hours to allow the cheesecake to set fully before serving.