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; 0.5 scoop Vanilla Whey Protein Powder; 1 Large Egg; 0.25 cup Almond Flour; 0.5 cup Mixed Berries; 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

Smooth Greek yogurt cheesecake baked with a hint of vanilla and topped with a warm, bursting mixed berry compote.

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NUTRITION

Protein

48g

Fat

20g

Carbs

26.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 Large Egg

0.25 cup Almond Flour

0.5 cup Mixed Berries

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (165°C).
2
In a small bowl, mix the almond flour with a teaspoon of water to create a slightly damp crumble and press it firmly into the bottom of a 4-inch ramekin or small springform pan.
3
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg, and vanilla extract until the batter is completely smooth and free of lumps.
4
Pour the cheesecake batter over the almond flour base and smooth the top with a spatula.
5
Bake for 25 to 30 minutes until the edges are firm and slightly golden, but the center still has a very slight jiggle.
6
While the cheesecake bakes, place the mixed berries in a small saucepan over medium-low heat, stirring occasionally until they break down into a thick, syrupy compote.
7
Remove the cheesecake from the oven and let it cool at room temperature for 30 minutes before transferring it to the refrigerator to set for at least 2 hours.
8
Serve the chilled cheesecake topped with the warm or chilled berry compote.