Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Nonfat Greek Yogurt; 18g Vanilla Protein Powder; 1 large Egg White; 15g Almond Flour; 50g Fresh Blueberries; 1 tsp Vanilla Extract; 1 tbsp Monk Fruit Sweetener; 1 tsp Lemon Zest

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

Baked protein cheesecake made with thick Greek yogurt and vanilla bean, finished with a burst of bright lemon zest.

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NUTRITION

Protein

42.2g

Fat

9.2g

Carbs

31.5g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

18g Vanilla Protein Powder

1 large Egg White

15g Almond Flour

50g Fresh Blueberries

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

1 tsp Lemon Zest

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or large ramekin.
2
In a medium bowl, whisk together the Greek yogurt, egg white, vanilla extract, and monk fruit sweetener until completely smooth.
3
Sift in the vanilla protein powder and almond flour, gently folding until no clumps remain.
4
Pour the batter into the prepared dish and top with the fresh blueberries and lemon zest.
5
Bake for 25 to 30 minutes until the edges are firm but the center still has a slight jiggle.
6
Allow the cheesecake to cool at room temperature before refrigerating for at least 2 hours to achieve a perfect set.