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 cup Nonfat Greek Yogurt; 0.4 scoop Vanilla Whey Protein Powder; 1 large Egg White; 0.7 cup Mixed Berries; 2 tablespoons Almond Flour; 1 teaspoon Vanilla Extract

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 creamy crustless cheesecake made with protein-packed Greek yogurt and vanilla, topped with a warm and jammy mixed berry compote.

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NUTRITION

Protein

40.2g

Fat

8.7g

Carbs

25g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

0.4 scoop Vanilla Whey Protein Powder

1 large Egg White

0.7 cup Mixed Berries

2 tablespoons Almond Flour

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (160°C).
2
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, and vanilla extract until the batter is completely smooth.
3
Lightly grease a small 4-inch ramekin or springform pan and sprinkle the almond flour evenly across the bottom to create a thin, nutty base.
4
Pour the yogurt mixture over the almond flour base and smooth the top with a spatula.
5
Bake for 25 to 30 minutes until the edges are set and slightly golden, but the center still has a slight jiggle.
6
While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes until they become jammy and thick.
7
Remove the cheesecake from the oven and let it cool to room temperature before transferring to the refrigerator for at least 2 hours to set.
8
Top the chilled cheesecake with the warm or cooled berry compote just before serving.