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 Non-fat Greek Yogurt; 10g Vanilla Whey Protein Powder; 1 large Egg White; 2 tbsp Almond Flour; 1 cup Mixed Berries; 2 tsp Honey; 0.5 tsp 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 velvety Greek yogurt cheesecake baked over a toasted almond crust and topped with a warm, bursting berry compote.

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NUTRITION

Protein

39.1g

Fat

Carbs

40.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

10g Vanilla Whey Protein Powder

1 large Egg White

2 tbsp Almond Flour

1 cup Mixed Berries

2 tsp Honey

0.5 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or springform pan.
2
In a small bowl, combine the almond flour with one teaspoon of honey until a crumbly dough forms.
3
Press the almond mixture firmly into the bottom of the ramekin to create a thin crust.
4
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, vanilla extract, and the remaining teaspoon of honey until the batter is completely smooth.
5
Pour the yogurt mixture over the almond crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes until the edges are firm and set, but the center still has a slight jiggle.
7
Remove from the oven and allow to cool to room temperature, then refrigerate for at least two hours to set fully.
8
While the cheesecake chills, place the mixed berries in a small saucepan over medium heat and simmer until they release their juices and thicken slightly.
9
Top the chilled cheesecake with the warm berry compote just before serving.