Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Greek Yogurt; 1.5 tbsp Vanilla Protein Powder; 2 tbsp Liquid Egg Whites; 2 tbsp Almond Flour; 0.75 cup Mixed Berries

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 with a light almond crust, topped with a vibrant and juicy mixed berry compote.

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NUTRITION

Protein

41.5g

Fat

Carbs

27g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1.5 tbsp Vanilla Protein Powder

2 tbsp Liquid Egg Whites

2 tbsp Almond Flour

0.75 cup Mixed Berries

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
Press the almond flour into the bottom of the prepared dish to create a thin, even crust layer.
3
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, and liquid egg whites until the batter is completely smooth and free of lumps.
4
Pour the yogurt mixture over the almond crust and smooth the top with a spatula.
5
Bake for 25 to 30 minutes until the edges are firm and set, but the center still retains a slight jiggle.
6
Remove from the oven and allow to cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours.
7
While the cheesecake chills, gently warm the mixed berries in a small saucepan over low heat until they release their juices and form a light compote.
8
Spoon the juicy berry compote over the chilled cheesecake just before serving.