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; 0.75 scoop Vanilla Whey Protein Isolate; 0.25 cup Egg Whites; 2 tablespoons Almond Flour; 1 cup Mixed Berries; 1 tablespoon Honey; 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 velvety Greek yogurt cheesecake baked with vanilla protein and almond flour, topped with a vibrant medley of juicy mixed berries.

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NUTRITION

Protein

52.1g

Fat

Carbs

48g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Isolate

0.25 cup Egg Whites

2 tablespoons Almond Flour

1 cup Mixed Berries

1 tablespoon Honey

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or a large ramekin.
2
Press the almond flour into the bottom of the pan to create a thin, even base layer.
3
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, honey, and vanilla extract until the batter is completely smooth and free of lumps.
4
Pour the yogurt mixture over the almond flour base and smooth the top with a spatula.
5
Bake for 25 to 30 minutes, or until the edges are set but the center still has a slight jiggle.
6
Remove from the oven and allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to fully set.
7
Top with the fresh or thawed mixed berries just before serving for a burst of juicy flavor.