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

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

Creamy Greek yogurt and vanilla protein baked into a light almond crust, finished with a vibrant and jammy mixed berry compote.

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NUTRITION

Protein

33.1g

Fat

7.8g

Carbs

24.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

10g Vanilla Whey Protein Powder

1 large Egg White

2 tbsp Almond Flour

1/2 cup Mixed Berries

2 tsp Monk Fruit Sweetener

1 tsp Vanilla Extract

1 tsp Honey

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PREPARATION

1
Preheat your oven to 325°F (160°C).
2
In a small bowl, mix the almond flour with a tiny splash of water or a pinch of monk fruit to create a sandy texture, then press it firmly into the bottom of a 4-inch ramekin.
3
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, vanilla extract, and monk fruit sweetener until the batter is completely smooth.
4
Pour the yogurt mixture over the almond flour base 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, place the mixed berries and honey in a small saucepan over medium-low heat, simmering until the fruit breaks down into a thick, jammy sauce.
7
Remove the cheesecake from the oven and allow it to cool to room temperature before refrigerating for at least 2 hours to fully set.
8
Top the chilled cheesecake with the berry compote before serving.