Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.9 cup Non-fat Greek Yogurt; 2 tablespoons Vanilla Whey Protein Isolate; 1 large Egg White; 2 tablespoons Almond Flour; 0.5 cup Mixed Berries; 1 teaspoon Honey

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 with vanilla protein and almond flour, topped with a warm, bursting berry compote.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

41.4g

Fat

8.7g

Carbs

24.7g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Non-fat Greek Yogurt

2 tablespoons Vanilla Whey Protein Isolate

1 large Egg White

2 tablespoons Almond Flour

0.5 cup Mixed Berries

1 teaspoon Honey

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 325°F and line a small 4-inch springform pan or ramekin with parchment paper.
2
In a medium mixing bowl, whisk together the non-fat Greek yogurt, vanilla protein powder, and egg white until the mixture is completely smooth and free of lumps.
3
Gently fold in the almond flour until just combined to provide structure to the cheesecake base.
4
Pour the batter into the prepared pan and smooth the top with a spatula.
5
Bake for 25 to 30 minutes until the edges are firm and slightly golden, while the center remains slightly jiggly.
6
Remove from the oven and let it cool at room temperature before transferring to the refrigerator to chill for at least 2 hours.
7
While the cheesecake chills, place the mixed berries and honey in a small saucepan over medium heat.
8
Simmer the berries for 5 to 8 minutes until they burst and the juices thicken into a light syrup.
9
Spoon the chilled berry compote over the cheesecake right before serving.