Creamy Greek Yogurt Protein Cheesecake

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

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

Whisked Greek yogurt and vanilla protein baked over a toasted almond crust, finished with a burst of juicy blueberries.

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NUTRITION

348kcal
Protein
36.6g
Fat
10.9g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

15g Vanilla Whey Protein

1 large Egg White

14g Almond Flour

20g Maple Syrup

0.5 tsp Coconut Oil

30g Fresh Blueberries

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PREPARATION

  • 1

    Preheat oven to 325°F and grease a small ramekin with coconut oil.

  • 2

    Combine almond flour and a tiny drop of the maple syrup in a small bowl until crumbly.

  • 3

    Press the almond mixture firmly into the bottom of the ramekin to form a crust.

  • 4

    Whisk Greek yogurt, protein powder, egg white, and the remaining maple syrup until smooth and creamy.

  • 5

    Pour the filling over the crust and scatter blueberries on top.

  • 6

    Bake for 25 minutes until the edges are firm but the center is still slightly jiggly.

  • 7

    Chill in the refrigerator for at least two hours before serving for a perfectly set texture.

Creamy Greek Yogurt Protein Cheesecake

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

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

Whisked Greek yogurt and vanilla protein baked over a toasted almond crust, finished with a burst of juicy blueberries.

NUTRITION

348kcal
Protein
36.6g
Fat
10.9g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

15g Vanilla Whey Protein

1 large Egg White

14g Almond Flour

20g Maple Syrup

0.5 tsp Coconut Oil

30g Fresh Blueberries

PREPARATION

  • 1

    Preheat oven to 325°F and grease a small ramekin with coconut oil.

  • 2

    Combine almond flour and a tiny drop of the maple syrup in a small bowl until crumbly.

  • 3

    Press the almond mixture firmly into the bottom of the ramekin to form a crust.

  • 4

    Whisk Greek yogurt, protein powder, egg white, and the remaining maple syrup until smooth and creamy.

  • 5

    Pour the filling over the crust and scatter blueberries on top.

  • 6

    Bake for 25 minutes until the edges are firm but the center is still slightly jiggly.

  • 7

    Chill in the refrigerator for at least two hours before serving for a perfectly set texture.