Creamy 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.

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

Oven-baked Greek yogurt and vanilla whey cheesecake, topped with a vibrant and jammy berry compote.

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NUTRITION

359kcal
Protein
42.2g
Fat
11g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein

2 large Egg Whites

3 tablespoons Almond Flour

0.5 cup Mixed Berries

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C).

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water or monk fruit to create a crumbly texture, then press it firmly into the bottom of a small oven-safe ramekin or mini springform pan.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, vanilla whey protein, egg whites, vanilla extract, and monk fruit sweetener until the batter is completely smooth and free of lumps.

  • 4

    Pour the yogurt mixture over the almond flour base and smooth the top with a spatula.

  • 5

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

  • 6

    While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes until they break down into a thick, jammy sauce.

  • 7

    Remove the cheesecake from the oven and let it cool at room temperature before refrigerating for at least one hour.

  • 8

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

Creamy 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.

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

Oven-baked Greek yogurt and vanilla whey cheesecake, topped with a vibrant and jammy berry compote.

NUTRITION

359kcal
Protein
42.2g
Fat
11g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein

2 large Egg Whites

3 tablespoons Almond Flour

0.5 cup Mixed Berries

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C).

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water or monk fruit to create a crumbly texture, then press it firmly into the bottom of a small oven-safe ramekin or mini springform pan.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, vanilla whey protein, egg whites, vanilla extract, and monk fruit sweetener until the batter is completely smooth and free of lumps.

  • 4

    Pour the yogurt mixture over the almond flour base and smooth the top with a spatula.

  • 5

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

  • 6

    While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes until they break down into a thick, jammy sauce.

  • 7

    Remove the cheesecake from the oven and let it cool at room temperature before refrigerating for at least one hour.

  • 8

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