YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
Baked Greek yogurt and vanilla protein cheesecake topped with a warm mixed berry compote, finished with a hint of toasted almond.
INGREDIENTS
1 cup Non-fat Plain Greek Yogurt
10 grams Vanilla Whey Protein Powder
1.5 large Egg Whites
1 cup Mixed Berries
2 tablespoons Almond Flour
PREPARATION
Preheat your oven to 325°F (160°C) and lightly grease a small oven-safe ramekin or springform pan.
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 pan to form a base.
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, and egg whites until the mixture is completely smooth and free of lumps.
Pour the yogurt mixture over the almond flour base and smooth the top with a spatula.
Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.
While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer until they break down into a thick, syrupy compote.
Remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 2 hours to set.
Top with the warm or chilled berry compote before serving.