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; 1 large Egg White; 10 grams Vanilla Whey Protein Powder; 2 tablespoons Almond Flour; 1 tablespoon Oat Flour; 0.5 cup Mixed Berries; 1 teaspoon Honey; 0.5 teaspoon Vanilla Extract; 0.5 teaspoon Lemon Zest

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 a nutty almond-oat crust and topped with a vibrant medley of fresh, juicy berries.

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NUTRITION

Protein

40.9g

Fat

8.4g

Carbs

33.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1 large Egg White

10 grams Vanilla Whey Protein Powder

2 tablespoons Almond Flour

1 tablespoon Oat Flour

0.5 cup Mixed Berries

1 teaspoon Honey

0.5 teaspoon Vanilla Extract

0.5 teaspoon Lemon Zest

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
In a small bowl, combine the almond flour, oat flour, and honey until the mixture reaches a crumbly consistency.
3
Press the flour mixture firmly into the bottom of the prepared dish to create a thin, even crust.
4
In a separate mixing bowl, whisk together the Greek yogurt, egg white, protein powder, vanilla extract, and lemon zest until the batter is completely smooth.
5
Pour the yogurt filling over the crust and smooth the top with a spatula or the back of a spoon.
6
Bake for 25 to 30 minutes until the edges are set and firm but the center remains slightly jiggly.
7
Remove from the oven and let it cool to room temperature before refrigerating for at least 2 hours to allow the cheesecake to set.
8
Top with the fresh mixed berries just before serving for a burst of juicy flavor.