Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Non-fat Greek Yogurt; 0.5 scoop Vanilla Whey Protein Isolate; 2 large Egg Whites; 2.5 tbsp Almond Flour; 0.75 cup Mixed Berries; 1 tbsp Monk Fruit Sweetener

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

Oven-baked Greek yogurt and vanilla protein cheesecake topped with a vibrant medley of bursting mixed berries.

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NUTRITION

Protein

42.6g

Fat

10.5g

Carbs

30.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

2 large Egg Whites

2.5 tbsp Almond Flour

0.75 cup Mixed Berries

1 tbsp Monk Fruit Sweetener

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PREPARATION

1
Preheat your oven to 325°F and line a small 4-inch springform pan or ramekin with parchment paper.
2
Mix the almond flour with a tiny splash of water in a small bowl until it reaches a sandy consistency, then press it firmly into the bottom of the pan to create a thin base.
3
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, and monk fruit sweetener until the batter is completely smooth and free of lumps.
4
Pour the cheesecake batter over the almond crust 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 very slight jiggle.
6
Remove from the oven and allow it to cool to room temperature before placing it in the refrigerator for at least 3 hours to set.
7
Top with the fresh mixed berries just before serving to maintain their texture.