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; 0.75 scoop Vanilla Whey Protein Powder; 2 tablespoons Liquid Egg Whites; 2 tablespoons Almond Flour; 1 teaspoon Coconut Oil; 0.5 cup Mixed Berries; 2 tablespoons 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 protein-packed cheesecake made with creamy Greek yogurt and vanilla whey, baked over a light almond crust and topped with a vibrant, jammy berry compote.

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NUTRITION

Protein

47.7g

Fat

13.7g

Carbs

22.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Powder

2 tablespoons Liquid Egg Whites

2 tablespoons Almond Flour

1 teaspoon Coconut Oil

0.5 cup Mixed Berries

2 tablespoons Monk Fruit Sweetener

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PREPARATION

1
Preheat oven to 325°F.
2
Mix almond flour and melted coconut oil in a bowl until crumbly, then press firmly into the bottom of a 4-inch ramekin.
3
In a separate bowl, whisk together the Greek yogurt, protein powder, liquid egg whites, and monk fruit sweetener until the batter is completely smooth.
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 set but the center remains slightly jiggly.
6
While the cheesecake bakes, simmer the mixed berries in a small saucepan over medium heat until they break down into a thick, jammy sauce.
7
Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours before topping with the berry compote.