Creamy Greek Yogurt Protein Cheesecake with Fresh Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Greek Yogurt Protein Cheesecake with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake with Fresh Berries

Velvety Greek yogurt cheesecake baked with a hint of vanilla and almond, finished with a crown of fresh, juicy berries.

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NUTRITION

364kcal
Protein
41.2g
Fat
11.5g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1/4 cup Liquid Egg Whites

20g Almond Flour

8g Vanilla Whey Protein Powder

0.6 cup Fresh Raspberries

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small 6-inch springform pan or a large oven-safe ramekin.

  • 2

    In a medium mixing bowl, whisk together the non-fat Greek yogurt, liquid egg whites, almond flour, vanilla whey protein, and vanilla extract until the batter is completely smooth and free of lumps.

  • 3

    Stir in a tablespoon of monk fruit sweetener or your preferred zero-calorie natural sweetener to taste.

  • 4

    Pour the mixture into the prepared pan and smooth the surface with a spatula.

  • 5

    Bake for 25 to 30 minutes, or until the edges are set and the center still has a slight, custard-like jiggle.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature on a wire rack.

  • 7

    Transfer the cooled cheesecake to the refrigerator and chill for at least 3 hours to allow the texture to firm up.

  • 8

    Just before serving, top the chilled cheesecake with the fresh raspberries for a bright and juicy finish.

Creamy Greek Yogurt Protein Cheesecake with Fresh Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Greek Yogurt Protein Cheesecake with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake with Fresh Berries

Velvety Greek yogurt cheesecake baked with a hint of vanilla and almond, finished with a crown of fresh, juicy berries.

NUTRITION

364kcal
Protein
41.2g
Fat
11.5g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1/4 cup Liquid Egg Whites

20g Almond Flour

8g Vanilla Whey Protein Powder

0.6 cup Fresh Raspberries

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small 6-inch springform pan or a large oven-safe ramekin.

  • 2

    In a medium mixing bowl, whisk together the non-fat Greek yogurt, liquid egg whites, almond flour, vanilla whey protein, and vanilla extract until the batter is completely smooth and free of lumps.

  • 3

    Stir in a tablespoon of monk fruit sweetener or your preferred zero-calorie natural sweetener to taste.

  • 4

    Pour the mixture into the prepared pan and smooth the surface with a spatula.

  • 5

    Bake for 25 to 30 minutes, or until the edges are set and the center still has a slight, custard-like jiggle.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature on a wire rack.

  • 7

    Transfer the cooled cheesecake to the refrigerator and chill for at least 3 hours to allow the texture to firm up.

  • 8

    Just before serving, top the chilled cheesecake with the fresh raspberries for a bright and juicy finish.