Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup 2% Greek Yogurt; 0.6 scoop Vanilla Whey Protein Powder; 1 large Egg White; 1.5 tablespoons Almond Flour; 2 tablespoons Monk Fruit Sweetener; 1 teaspoon Vanilla Extract; 1/4 cup Fresh Blueberries

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

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

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NUTRITION

Protein

40.9g

Fat

9.6g

Carbs

17.7g

SERVINGS

1 serving

INGREDIENTS

1 cup 2% Greek Yogurt

0.6 scoop Vanilla Whey Protein Powder

1 large Egg White

1.5 tablespoons Almond Flour

2 tablespoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

1/4 cup Fresh Blueberries

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
In a small bowl, mix the almond flour with a teaspoon of water or a tiny spray of oil to create a crumbly paste, then press it firmly into the bottom of the pan to form a thin crust.
3
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, monk fruit sweetener, and vanilla extract until the batter is completely smooth and no lumps remain.
4
Pour the yogurt mixture over the almond crust and smooth the top with a spatula.
5
Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
6
Remove from the oven and let it cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to allow the texture to firm up.
7
Top with fresh blueberries just before serving for a refreshing finish.