Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Nonfat Greek Yogurt; 20g Vanilla Whey Protein Powder; 66g Egg Whites (approx. 2 large); 2 tbsp Almond Flour; 1 tsp Pure Maple Syrup; 1/2 cup Fresh Blueberries; 1/2 tsp Vanilla Extract

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

A protein-packed cheesecake baked with creamy Greek yogurt and a light almond crust, topped with bursting blueberries for a juicy finish.

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NUTRITION

Protein

42g

Fat

8.3g

Carbs

26.8g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

20g Vanilla Whey Protein Powder

66g Egg Whites (approx. 2 large)

2 tbsp Almond Flour

1 tsp Pure Maple Syrup

1/2 cup Fresh Blueberries

1/2 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
In the bottom of the prepared dish, press the almond flour down firmly to create a thin, even base.
3
In a medium mixing bowl, whisk together the nonfat Greek yogurt, vanilla protein powder, egg whites, maple syrup, and vanilla extract until the mixture is smooth and free of lumps.
4
Pour the yogurt batter over the almond flour base and smooth the surface with a spatula.
5
Gently scatter the fresh blueberries over the top, pressing them slightly into the batter.
6
Bake for 25 to 30 minutes until the edges are set and the center has a very slight jiggle.
7
Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to set completely before serving.