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

Baked Greek yogurt and vanilla protein on a toasted whole-grain crust, finished with a warm and jammy mixed berry compote.

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NUTRITION

454kcal
Protein
58.7g
Fat
2.9g
Carbs
46.1g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Non-fat Greek Yogurt

2 large Egg Whites

0.75 scoop Vanilla Whey Protein Powder

1.5 slices Whole Wheat Bread

0.5 cup Mixed Berries

1 teaspoon Honey

1 tablespoon Monk Fruit Sweetener

1 teaspoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C).

  • 2

    Toast the whole wheat bread slices until very crisp and dry, then pulse them in a food processor until they become fine crumbs.

  • 3

    Press the bread crumbs firmly into the bottom of a small, lightly greased 4-inch springform pan or oven-safe ramekin to create the crust.

  • 4

    In a medium mixing bowl, whisk together the Greek yogurt, egg whites, vanilla protein powder, monk fruit sweetener, and lemon juice until the batter is completely smooth and lump-free.

  • 5

    Pour the yogurt mixture over the prepared bread crumb crust.

  • 6

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

  • 7

    While the cheesecake is baking, combine the mixed berries and honey in a small saucepan over medium heat.

  • 8

    Simmer the berries for 5-8 minutes, stirring occasionally, until they break down and the liquid reduces into a thick, jammy sauce.

  • 9

    Remove the cheesecake from the oven and let it cool to room temperature, then place it in the refrigerator to chill for at least 2 hours.

  • 10

    Top the chilled cheesecake with the warm or cooled berry compote 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

Baked Greek yogurt and vanilla protein on a toasted whole-grain crust, finished with a warm and jammy mixed berry compote.

NUTRITION

454kcal
Protein
58.7g
Fat
2.9g
Carbs
46.1g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Non-fat Greek Yogurt

2 large Egg Whites

0.75 scoop Vanilla Whey Protein Powder

1.5 slices Whole Wheat Bread

0.5 cup Mixed Berries

1 teaspoon Honey

1 tablespoon Monk Fruit Sweetener

1 teaspoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C).

  • 2

    Toast the whole wheat bread slices until very crisp and dry, then pulse them in a food processor until they become fine crumbs.

  • 3

    Press the bread crumbs firmly into the bottom of a small, lightly greased 4-inch springform pan or oven-safe ramekin to create the crust.

  • 4

    In a medium mixing bowl, whisk together the Greek yogurt, egg whites, vanilla protein powder, monk fruit sweetener, and lemon juice until the batter is completely smooth and lump-free.

  • 5

    Pour the yogurt mixture over the prepared bread crumb crust.

  • 6

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

  • 7

    While the cheesecake is baking, combine the mixed berries and honey in a small saucepan over medium heat.

  • 8

    Simmer the berries for 5-8 minutes, stirring occasionally, until they break down and the liquid reduces into a thick, jammy sauce.

  • 9

    Remove the cheesecake from the oven and let it cool to room temperature, then place it in the refrigerator to chill for at least 2 hours.

  • 10

    Top the chilled cheesecake with the warm or cooled berry compote before serving.