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; 0.5 scoop Vanilla Whey Protein Powder; 2 large Egg Whites; 1 ounce Neufchatel Cheese; 0.5 cup Mixed Berries; 1 tablespoon Almond Flour; 1 teaspoon 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

Velvety baked cheesecake made with Greek yogurt and vanilla protein, topped with a warm medley of juicy mixed berries.

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NUTRITION

Protein

47.3g

Fat

11g

Carbs

22.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

2 large Egg Whites

1 ounce Neufchatel Cheese

0.5 cup Mixed Berries

1 tablespoon Almond Flour

1 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or springform pan with coconut oil spray.
2
In a medium mixing bowl, whisk together the softened Neufchatel cheese and Greek yogurt until the mixture is smooth and free of lumps.
3
Add the egg whites, vanilla whey protein powder, almond flour, and vanilla extract to the bowl, stirring until fully combined and creamy.
4
Pour the batter into the prepared dish and smooth the top with a spatula.
5
Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.
6
While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat, stirring occasionally until they break down into a warm, syrupy consistency.
7
Remove the cheesecake from the oven and allow it to cool completely at room temperature, then refrigerate for at least 2 hours to firm up.
8
Serve the chilled cheesecake topped with the warm berry compote.