Name: Greek Yogurt Protein Cheesecake with Fresh Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cups Non-fat Greek Yogurt; 2 tablespoons Liquid Egg Whites; 0.5 scoop Vanilla Whey Protein Powder; 1 tablespoon Almond Flour; 0.75 cup Mixed Berries; 1 tablespoon Monk Fruit Sweetener; 1 teaspoon Vanilla Extract

Greek Yogurt Protein Cheesecake with Fresh 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 Fresh Berries

A velvety Greek yogurt cheesecake baked with vanilla protein and almond flour, finished with a crown of juicy fresh berries.

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NUTRITION

Protein

47g

Fat

4.5g

Carbs

27.5g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Non-fat Greek Yogurt

2 tablespoons Liquid Egg Whites

0.5 scoop Vanilla Whey Protein Powder

1 tablespoon Almond Flour

0.75 cup Mixed Berries

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or an oven-safe ramekin.
2
In a medium mixing bowl, whisk together the Greek yogurt, liquid egg whites, vanilla protein powder, almond flour, monk fruit sweetener, and vanilla extract until the batter is completely smooth and free of lumps.
3
Pour the mixture into the prepared pan and tap it gently on the counter to release any trapped air bubbles.
4
Bake for 25 to 30 minutes until the edges are firm and set, but the center still retains a slight jiggle.
5
Remove from the oven and allow the cheesecake to cool to room temperature on a wire rack.
6
Place the cooled cheesecake in the refrigerator for at least 2 hours to allow the texture to fully set and firm up.
7
Top with fresh mixed berries just before serving to enjoy the contrast of the creamy base and juicy fruit.