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 Non-fat Greek Yogurt; 12g Vanilla Whey Protein; 2 Large Egg Whites; 80g Mixed Berries; 12g Almond Flour; 3g Coconut Oil; 10g Monk Fruit Sweetener; 5g 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

Oven-baked Greek yogurt and vanilla protein cheesecake topped with juicy mixed berries, resting on a light and toasted almond base.

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NUTRITION

Protein

40.7g

Fat

10.6g

Carbs

21.6g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

12g Vanilla Whey Protein

2 Large Egg Whites

80g Mixed Berries

12g Almond Flour

3g Coconut Oil

10g Monk Fruit Sweetener

5g Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small ramekin or springform pan.
2
In a small bowl, mix the almond flour and melted coconut oil until crumbly, then press firmly into the bottom of the pan.
3
In a separate mixing bowl, whisk together the Greek yogurt, whey protein, egg whites, monk fruit, and vanilla extract until completely smooth.
4
Pour the yogurt mixture over the almond base and smooth the top with a spatula.
5
Gently press the mixed berries into the top of the cheesecake batter.
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 before refrigerating for at least 2 hours to firm up.
8
Slice and serve chilled for the best texture.