Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/4 cup Almond Flour (28g); 1 cup Nonfat Greek Yogurt (245g); 0.75 scoop Whey Protein Powder (approx. 22g); 1/2 cup Mixed Berries (75g); 1 tablespoon Chia Seeds (12g)

Greek Yogurt Protein Cheesecake with Mixed Berries

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 with Mixed Berries

A light and creamy protein-packed cheesecake that brings together tangy nonfat Greek yogurt and a hint of whey protein over a delicate almond flour crust, finished with a burst of fresh mixed berries and a sprinkle of chia seeds for a nutritious crunch.

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NUTRITION

Protein

49.5g

Fat

19g

Carbs

32g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 cup Nonfat Greek Yogurt (245g)

0.75 scoop Whey Protein Powder (approx. 22g)

1/2 cup Mixed Berries (75g)

1 tablespoon Chia Seeds (12g)

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PREPARATION

1
Preheat your oven to 350°F (175°C).
2
Mix the almond flour in a small bowl until it’s evenly moistened; if needed, add a teaspoon of water to help bind it. Press the mixture into the bottom of a small, lined baking pan to form an even crust.
3
In a larger bowl, blend the nonfat Greek yogurt with the whey protein powder until smooth and fully incorporated.
4
Pour the yogurt mixture over the almond flour crust, smoothing the top with a spatula.
5
Bake in the preheated oven for 12-15 minutes just to set the cheesecake base lightly. Remove and let it cool to room temperature.
6
Top the cooled cheesecake with the mixed berries and then sprinkle the chia seeds evenly over the top.
7
Refrigerate for at least 2 hours to allow the flavors to meld before serving.