Name: Greek Yogurt Protein Cheesecake with Fresh Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 tbsp Almond Flour; 2 tsp Coconut Oil, melted; 150g Non-fat Greek Yogurt; 1 tbsp Vanilla Whey Protein Isolate; 1 large Egg White; 1 tsp Vanilla Extract; 1 tbsp Monk Fruit Sweetener; 1/2 cup Fresh Mixed Berries

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

Oven-baked Greek yogurt and protein cheesecake with a grain-free almond crust, finished with a handful of fresh, juicy berries.

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NUTRITION

Protein

29.8g

Fat

24.1g

Carbs

22.4g

SERVINGS

1 serving

INGREDIENTS

4 tbsp Almond Flour

2 tsp Coconut Oil, melted

150g Non-fat Greek Yogurt

1 tbsp Vanilla Whey Protein Isolate

1 large Egg White

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

1/2 cup Fresh Mixed Berries

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or a large oven-safe ramekin.
2
In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.
3
Press the almond mixture firmly into the bottom of the prepared dish to form an even crust.
4
In a separate bowl, whisk together the Greek yogurt, whey protein, egg white, vanilla extract, and monk fruit sweetener until completely smooth.
5
Pour the yogurt mixture 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
Allow the cheesecake to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to fully set.
8
Top with fresh mixed berries just before serving.