Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Nonfat Greek Yogurt; 8g Vanilla Protein Powder; 1 large Egg White; 3 tbsp Almond Flour; 3/4 cup Mixed Berries; 1/2 tsp Coconut Oil; 1 tbsp Monk Fruit Sweetener; 1/2 tsp Vanilla Extract

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

Baked Greek yogurt and vanilla protein cheesecake on a toasted almond crust, finished with a vibrant and juicy mixed berry compote.

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NUTRITION

Protein

29.8g

Fat

14.4g

Carbs

27.9g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

8g Vanilla Protein Powder

1 large Egg White

3 tbsp Almond Flour

3/4 cup Mixed Berries

1/2 tsp Coconut Oil

1 tbsp Monk Fruit Sweetener

1/2 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin.
2
Combine the almond flour and melted coconut oil in a small bowl, then press the mixture firmly into the bottom of the ramekin to form a thin crust.
3
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, monk fruit sweetener, and vanilla extract until the batter is completely smooth and lump-free.
4
Pour the cheesecake filling over the almond crust and smooth the top with a spatula.
5
Bake for 25 to 30 minutes until the edges are set but the center still has a slight, controlled jiggle.
6
Allow the cheesecake to cool to room temperature on a wire rack, then refrigerate for at least two hours to set the texture completely.
7
Top with fresh or thawed mixed berries just before serving for a burst of natural sweetness.