Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cup nonfat Greek yogurt; 1 large egg; 0.5 scoop vanilla protein powder; 0.25 cup rolled oats; 1 tsp coconut oil; 1 tsp maple syrup; 0.25 tsp vanilla extract; 0.5 cup mixed berries; 0.13 tsp sea salt

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 base over a toasted oat crust, topped with a vibrant burst of fresh mixed berries.

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NUTRITION

Protein

54.9g

Fat

12.1g

Carbs

43.1g

SERVINGS

1 serving

INGREDIENTS

1.25 cup nonfat Greek yogurt

1 large egg

0.5 scoop vanilla protein powder

0.25 cup rolled oats

1 tsp coconut oil

1 tsp maple syrup

0.25 tsp vanilla extract

0.5 cup mixed berries

0.13 tsp sea salt

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch ramekin or small springform pan.
2
In a small blender, pulse the rolled oats, coconut oil, and maple syrup until the mixture resembles coarse crumbs.
3
Press the oat mixture firmly into the bottom of the prepared pan to create an even crust layer.
4
In a medium mixing bowl, whisk together the Greek yogurt, egg, protein powder, vanilla extract, and sea salt until the batter is silky and completely smooth.
5
Pour the yogurt filling over the oat crust and smooth the surface with a spatula.
6
Bake for 25 to 30 minutes, or until the edges are set and the center has a slight, custard-like jiggle.
7
Remove from the oven and let it cool to room temperature before transferring to the refrigerator to chill for at least 2 hours.
8
Top with fresh mixed berries just before serving.