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; 24 grams Vanilla Whey Protein Powder; 1 large Egg White; 3 tablespoons Almond Flour; 0.5 cup Mixed Berries; 1 teaspoon Coconut Oil; 1 tablespoon Monk Fruit Sweetener

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 creamy Greek yogurt and vanilla protein cheesecake baked over a nutty almond crust, topped with a vibrant, jammy mixed berry compote.

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NUTRITION

Protein

52.6g

Fat

16.5g

Carbs

24.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

24 grams Vanilla Whey Protein Powder

1 large Egg White

3 tablespoons Almond Flour

0.5 cup Mixed Berries

1 teaspoon Coconut Oil

1 tablespoon Monk Fruit Sweetener

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PREPARATION

1
Preheat oven to 325°F and line a small ramekin or springform pan with parchment paper.
2
Mix almond flour and melted coconut oil in a small bowl, then press firmly into the bottom of the pan to form the crust.
3
In a medium bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and monk fruit sweetener until completely smooth.
4
Pour the yogurt mixture over the crust and smooth the top with a spatula.
5
Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.
6
While the cheesecake bakes, simmer the mixed berries in a small saucepan over medium heat until they break down into a thick sauce.
7
Let the cheesecake cool completely at room temperature, then refrigerate for at least 2 hours.
8
Top with the chilled berry compote before serving.