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.

Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

A protein-packed cheesecake made with creamy Greek yogurt and vanilla whey, baked until set and topped with a vibrant, jammy mixed berry compote.

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NUTRITION

357kcal
Protein
41.1g
Fat
9g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

2 tablespoons Almond Flour

1 large Egg White

1 cup Mixed Berries

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small ramekin or oven-safe dish.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water or stevia to create a crumbly paste, then press it firmly into the bottom of the dish to form the crust.

  • 3

    In a separate bowl, whisk together the Greek yogurt, vanilla protein powder, and egg white until the mixture is completely smooth and free of lumps.

  • 4

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

  • 5

    Bake for 25-30 minutes, or until the edges are firm but the center still has a slight jiggle.

  • 6

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

  • 7

    Remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 2 hours to set.

  • 8

    Top with the berry compote just before serving.

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.

Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

A protein-packed cheesecake made with creamy Greek yogurt and vanilla whey, baked until set and topped with a vibrant, jammy mixed berry compote.

NUTRITION

357kcal
Protein
41.1g
Fat
9g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

2 tablespoons Almond Flour

1 large Egg White

1 cup Mixed Berries

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small ramekin or oven-safe dish.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water or stevia to create a crumbly paste, then press it firmly into the bottom of the dish to form the crust.

  • 3

    In a separate bowl, whisk together the Greek yogurt, vanilla protein powder, and egg white until the mixture is completely smooth and free of lumps.

  • 4

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

  • 5

    Bake for 25-30 minutes, or until the edges are firm but the center still has a slight jiggle.

  • 6

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

  • 7

    Remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 2 hours to set.

  • 8

    Top with the berry compote just before serving.