Name: Greek Yogurt Protein Cheesecake with Fresh Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 20g Almond Flour; 7g Grass-fed Butter, melted; 170g Non-fat Greek Yogurt; 12g Vanilla Whey Protein Powder; 1 large Egg White; 1 tbsp Monk Fruit Sweetener; 1 tsp Vanilla Extract; 40g Fresh Strawberries, sliced; 40g Fresh Blueberries

Greek Yogurt Protein Cheesecake with Fresh 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 Fresh Berries

A protein-packed cheesecake baked with creamy Greek yogurt over a toasted almond crust, finished with a vibrant heap of juicy fresh berries.

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NUTRITION

Protein

35.7g

Fat

17.2g

Carbs

24.7g

SERVINGS

1 serving

INGREDIENTS

20g Almond Flour

7g Grass-fed Butter, melted

170g Non-fat Greek Yogurt

12g Vanilla Whey Protein Powder

1 large Egg White

1 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

40g Fresh Strawberries, sliced

40g Fresh Blueberries

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
2
Combine the almond flour and melted grass-fed butter in a small bowl until it reaches a sandy consistency.
3
Press the almond mixture firmly into the bottom of your prepared pan to create an even base.
4
In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, monk fruit, and vanilla extract until completely smooth.
5
Pour the yogurt filling over the crust and smooth the top with a spatula.
6
Bake for 25 to 30 minutes or until the edges are set but the center still has a slight jiggle.
7
Remove from the oven and let it cool at room temperature before transferring to the fridge to chill for at least 3 hours.
8
Top with the fresh strawberries and blueberries just before serving for a refreshing finish.