Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 170g Nonfat Plain Greek Yogurt; 20g Vanilla Whey Protein Powder; 1 large Egg White; 3 tbsp Almond Flour; 50g Fresh Blueberries; 1 tsp Vanilla Extract; 1 tsp 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

Oven-baked Greek yogurt and vanilla protein cheesecake with a light almond crust, finished with fresh blueberries for a burst of juicy sweetness.

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NUTRITION

Protein

41.5g

Fat

12.4g

Carbs

19.3g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Plain Greek Yogurt

20g Vanilla Whey Protein Powder

1 large Egg White

3 tbsp Almond Flour

50g Fresh Blueberries

1 tsp Vanilla Extract

1 tsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F (160°C).
2
In a small bowl, mix the almond flour with a teaspoon of water until it reaches a crumbly consistency, then press it firmly into the bottom of a small oven-safe ramekin.
3
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 and free of lumps.
4
Pour the cheesecake mixture over the almond base in the ramekin.
5
Bake for 25 to 30 minutes, or until the edges are set but the center still has a slight jiggle.
6
Remove from the oven and allow it to cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours.
7
Top with fresh blueberries just before serving.