Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Nonfat Greek Yogurt; 1 Large Egg; 2 tbsp Almond Flour; 2 tbsp Oat Flour; 1/2 cup Mixed Berries; 1 tbsp Maple Syrup; 1 tsp Vanilla Extract

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

A protein-rich cheesecake made with creamy Greek yogurt and a nutty almond-oat crust, topped with a vibrant and jammy mixed berry compote.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

32.4g

Fat

13.9g

Carbs

45.2g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

1 Large Egg

2 tbsp Almond Flour

2 tbsp Oat Flour

1/2 cup Mixed Berries

1 tbsp Maple Syrup

1 tsp Vanilla Extract

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 325°F (165°C) and lightly grease a small ramekin or 4-inch springform pan.
2
Combine almond flour and oat flour in a small bowl, adding a teaspoon of water if needed to create a pressable dough.
3
Press the flour mixture firmly into the bottom of the prepared pan to form an even crust.
4
In a separate bowl, whisk together the Greek yogurt, egg, vanilla extract, and half of the maple syrup until the batter is completely smooth.
5
Pour the yogurt batter over the crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes until the edges are firm but the center remains slightly jiggly.
7
Simmer the mixed berries and the remaining maple syrup in a small saucepan over medium heat until the fruit softens into a thick sauce.
8
Allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least two hours to set.
9
Spoon the jammy berry compote over the cheesecake before serving.