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 scoop Vanilla Whey Protein Powder; 0.5 cup Egg Whites; 4 tablespoons Almond Flour; 1 teaspoon Coconut Oil; 1 cup Mixed Berries

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

Baked Greek yogurt and vanilla protein cheesecake with a grain-free almond crust, topped with a vibrant and juicy mixed berry compote.

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NUTRITION

Protein

70.5g

Fat

20.2g

Carbs

34.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1 scoop Vanilla Whey Protein Powder

0.5 cup Egg Whites

4 tablespoons Almond Flour

1 teaspoon Coconut Oil

1 cup Mixed Berries

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a small 6-inch springform pan or a large ramekin.
2
In a small bowl, combine the almond flour and melted coconut oil until a crumbly dough forms.
3
Press the almond mixture firmly into the bottom of the prepared pan to create a thin crust.
4
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, and egg whites until the batter is completely smooth and free of lumps.
5
Pour the cheesecake batter over the crust and smooth the top with a spatula.
6
Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
7
Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to set completely.
8
While the cheesecake sets, heat the mixed berries in a small saucepan over medium heat for 5 minutes until they break down into a juicy compote.
9
Top the chilled cheesecake with the berry compote before serving.