Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.9 cup Non-fat Greek Yogurt; 0.75 scoop Vanilla Whey Protein Powder; 0.25 cup Liquid Egg Whites; 2 tbsp Oat Flour; 1.5 tbsp Almond Flour; 1 tsp Coconut Oil; 2 tbsp Monk Fruit Sweetener; 1 tsp Vanilla Extract; 0.25 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

A cheesecake baked with non-fat Greek yogurt and vanilla protein over an almond-oat crust, finished with a burst of juicy blueberries.

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NUTRITION

Protein

50.6g

Fat

12g

Carbs

50.8g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Powder

0.25 cup Liquid Egg Whites

2 tbsp Oat Flour

1.5 tbsp Almond Flour

1 tsp Coconut Oil

2 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

0.25 cup Fresh Blueberries

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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 a small bowl, stir together the oat flour, almond flour, and melted coconut oil until the mixture resembles wet sand.
3
Press the flour mixture firmly into the bottom of the prepared pan to create an even crust layer.
4
In a separate medium bowl, whisk the Greek yogurt, protein powder, egg whites, monk fruit, and vanilla extract until the batter is completely smooth and lump-free.
5
Pour the yogurt mixture over the crust and gently drop the fresh blueberries on top.
6
Bake for 25 to 30 minutes until the edges are set but the center remains slightly jiggly.
7
Allow the cheesecake to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours before serving to ensure it sets to a creamy consistency.