Silky 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.

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

A velvety baked cheesecake made with protein-rich Greek yogurt and vanilla, topped with a vibrant medley of simmered mixed berries and a hint of toasted almond.

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NUTRITION

340kcal
Protein
40.7g
Fat
7g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

12 grams Vanilla Whey Protein Powder

1 large Egg White

0.75 cup Mixed Berries

1.5 tablespoons Almond Flour

1 teaspoon Vanilla Extract

2 tablespoons Monk Fruit Sweetener

1 teaspoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or ramekin.

  • 2

    Press the almond flour into the bottom of the dish to create a thin, even base.

  • 3

    In a medium bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, vanilla extract, and monk fruit sweetener until completely smooth.

  • 4

    Pour the yogurt mixture over the almond base and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.

  • 6

    While the cheesecake bakes, simmer the mixed berries and lemon juice in a small saucepan over medium heat until they break down into a thick sauce.

  • 7

    Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 2 hours before topping with the berry compote and serving.

Silky 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.

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

A velvety baked cheesecake made with protein-rich Greek yogurt and vanilla, topped with a vibrant medley of simmered mixed berries and a hint of toasted almond.

NUTRITION

340kcal
Protein
40.7g
Fat
7g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

12 grams Vanilla Whey Protein Powder

1 large Egg White

0.75 cup Mixed Berries

1.5 tablespoons Almond Flour

1 teaspoon Vanilla Extract

2 tablespoons Monk Fruit Sweetener

1 teaspoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or ramekin.

  • 2

    Press the almond flour into the bottom of the dish to create a thin, even base.

  • 3

    In a medium bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, vanilla extract, and monk fruit sweetener until completely smooth.

  • 4

    Pour the yogurt mixture over the almond base and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.

  • 6

    While the cheesecake bakes, simmer the mixed berries and lemon juice in a small saucepan over medium heat until they break down into a thick sauce.

  • 7

    Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 2 hours before topping with the berry compote and serving.